Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Eggplant Parmesan


    Source of Recipe


    cookinglight.com

    1/2 cup dry white wine
    1 tablespoon dried basil
    1 tablespoon dried oregano
    4 (8-ounce) cans no-salt-added tomato sauce
    1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
    1 (6-ounce) can tomato paste
    2 garlic cloves, minced
    2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
    1/4 cup water
    3 egg whites, lightly beaten
    1 1/4 cups Italian-seasoned breadcrumbs
    1/4 cup grated Parmesan cheese
    Vegetable cooking spray
    3 cups (12 ounces) shredded part-skim mozzarella cheese
    Fresh oregano sprigs (optional)

    Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
    Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

    Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

    Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

    Bake at 350 for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

    Yield: 8 servings

    NUTRITION PER SERVING
    CALORIES 298 (26% from fat); FAT 8.5g (sat 5g, mono 2.2g, poly 0.4g); PROTEIN 19.2g; CARB 38.8g; FIBER 2.6g; CHOL 27mg; IRON 2.8mg; SODIUM 818mg; CALC 422mg;



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |