Really? Eggplant Parmesan?
By: Kristi Rimkus
Published: Wednesday, January 27, 2010 - 6:52am

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

1 Preheat oven to 450. 2 Spray two large cookie sheets with cooking spray. 3 Place bread crumbs in one dish. 4 Whip eggs, water, garlic and Italian seasoning in another dish. 5 Dip egg plant in egg mixture, then dip in Panko crumbs. Place on cookie sheets. Spray tops with cooking spray. 6 Bake 10 minutes and then flip to brown both sides. 7 Spray 13 x 9 cooking sheet with cooking spray. 8 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. 9 Layer remaining ingredients in the same manner. 10 Bake for 15 minutes to melt cheese.

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!