Eggplant Parmesan
Makes between a 9" round and a 13x9" square pan worth depending on size of eggplants.
- 2 eggplants
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs
- 1/2 - 1 cup freshly grated parmesan cheese
- salt
- freshly ground black pepper
- 2 1/2 - 3 cups marinara sauce
- 10oz grated part-skim mozzarella cheese
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
Cut eggplants crosswise into 1/4-inch-thick slices. Salt both sides and let sit 10 minutes to remove bitterant. Rinse with water and pat dry. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, ¼ cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
Pour a little of the marinara sauce into the baking dish. Arrange a single layer of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with mozzarella cheese and a sprinkle of the parmesan. Continue layering until all remaining ingredients are used or dish is filled. Bake, uncovered, until the sauce bubbles and the top is golden, 20-25 minutes. Broil to toast cheese to desired level.