Really? Eggplant Parmesan?

Category: Main Dishes | Blog URL: http://motherrimmy.com/wordpress/?p=4246

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristi Rimkus

Ingredients

1 large eggplant, sliced 1/4″ slices

1 large egg

1 large egg whites

1 tablespoon water

1 clove garlic, finely minced

1 teaspoon Italian Seasoning

2 cups panko bread crumbs

1/2 jar spaghetti sauce

1/2 cup low fat mozzarella cheese

1/2 cup parmesan cheese

1/2 cup basil, chopped

Preparation

Preheat oven to 450.

Spray two large cookie sheets with cooking spray.

Place bread crumbs in one dish.

Whip eggs, water, garlic and Italian seasoning in another dish.

Dip egg plant in egg mixture, then dip in Panko crumbs. Place on cookie sheets. Spray tops with cooking spray.

Bake 10 minutes and then flip to brown both sides.

Spray 13 x 9 cooking sheet with cooking spray.

Spread 1/3 spaghetti sauce on the bottom of the baking dish and layer half the eggplant. Top with another 1/3 spaghetti sauce, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese and 1/4 cup basil.

Layer remaining ingredients in the same manner.

Bake for 15 minutes to melt cheese.

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About

I’m not even going to attempt to tell you that I know how to make Eggplant Parmesan. I will tell you that I had an eggplant in the frig from a failed attempt to try another recipe. I no longer had the ingredients for that recipe, so I decided to make my own version of Eggplant Parmesan.

I have to say it turned out pretty darn good, but how can you miss when the ingredients include crunchy Panko and creamy Parmesan cheese?

Happy cooking!