Posted on
Wednesday, November 4, 2009
6:49 PM
| By:
Mama*P
Category: Cheese , Italian , Main Dish , Tomato sauce , Vegetarian , WW
I just realized I hadn't put this one on here. I use my own tomato sauce, but you can use jarred sauce if you're in a pinch. Also you can easily substitute the part skim mozzarella for fat free for even lower fat content.
I don't have an exact recipe for my sauce but this is the basis:
2 or so pounds of pureed fresh tomatoes
A handful of basil leaves, finely chopped
1 small sweet onion, finely chopped
1 - 2 tbsp of minced garlic
1 - 2 tbsp of dried Italian seasoning
A pinch or two each of sugar and salt
A dash of Tabasco sauce or a sprinkle of red pepper
1 tbsp of olive oil
Heat olive oil and brown minced garlic. Toss in everything else. Feel free to adjust to your taste and simmer for an hour.
Eggplant parmesan directions:
No stick cooking spray (Pam)
1 c. bread crumbs, Italian flavored
3 egg whites
1 lg. eggplant, cut into 1/2" slices
1/2 c. grated fresh Parmesan cheese
1 (8 oz.) pkg. shredded low moisture part skim Mozzarella cheese
1 c. bread crumbs, Italian flavored
3 egg whites
1 lg. eggplant, cut into 1/2" slices
1/2 c. grated fresh Parmesan cheese
1 (8 oz.) pkg. shredded low moisture part skim Mozzarella cheese
1. Spray 13"x9" baking dish with no-stick cooking spray. On sheet of waxed paper, place bread crumbs. In a bowl, beat egg whites with 3 tablespoons water. Dip eggplant into egg mixture, then into crumb mixture. Place eggplant on broil pan. Spray with Pam. Broil until golden brown, turn eggplant slices over and spray with Pam. Broil until golden brown.
3. Lower oven temperature to 350 degrees. Arrange half of eggplant slices in baking dish; cover with half tomato mixture; sprinkle with half Parmesan cheese and then top with half Mozzarella; repeat. Bake 25 minutes or until lightly browned.
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