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    Eggplant Parmesan

    Source of Recipe

    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

    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;




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