Super Savory Eggplant Parmesan
By: Scott Koeneman
Published: Tuesday, December 22, 2009 - 5:54am

Ingredients




2 mediums eggplants, enough for 18-21 ⅓-inch slices
4 cups of your favorite marinara
1/2 cup Egg Beaters or other egg substitute
1 cup Italian-style bread crumbs
8 ounces part-skim or 2 % mozzarella cheese(divided)
1 cup grated Parmesan cheese (divided)

Preparation

1 Preheat oven to 350F. 2 Dip eggplant slices in egg substitute and dredge in the bread crumbs. Arrange them on foil-covered baking sheet. Bake 25 minutes, turning once, until golden brown. 3 Spray 9"X13" baking dish and spread about 1/2 -1cup of sauce on the bottom. Top with one layer of eggplant, about 6 pieces, and layer about 1 cup of sauce and a third of mozzarella and Parmesan on top. Repeat the process twice more. 4 Bake for about 10 minutes, until cheese is lightly brown and sauce is bubbling. Cut into 8 pieces and serve hot.

About


You all know I have a thing about red sauce. I swear, I'd eat shoe leather if it were covered with a good marinara! But I'd much prefer a good eggplant Parmesan! You wouldn't know this version is lightened up because it is so loaded with flavors and textures.
Eggplant for this dish is traditionally breaded and fried. I baked it instead, used part-skim cheese and a made-from-scratch marinara filled with carrots, celery, onions and herbs. I'll post that recipe sometime soon.  I served it with a mixed greens salad.
For my Weight Watchers friends, this works out to about 3 points a serving.
Let's eat!