Description
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Ingredients
- 1 whole egg
- 3 egg whites
- 1 tablespoon water
- 3 eggplant, peeled and thinly sliced
- 2 cups whole wheat bread crumbs
- 6 cups spaghetti sauce, divided
- ¾ pound part-skim mozzarella cheese, shredded and divided
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon dried basil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg
- egg whites
- and water in a shallow bowl. Dip eggplant slices in egg
- then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender
- 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9×13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients
- ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown
- about 35 minutes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 8