Eggplant Parmesan

I have been wanting to make Eggplant Parmesan for quite a while and when I saw eggplants at the farmers market this summer for a great price, I knew I had to try it. I immediately fell in love!

Eggplant Parmesan

Ingredients:

2 large egg whites

1 teaspoon fat free milk

1 1/2 cup bread crumbs*

1/2 teaspoon garlic powder

2 teaspoons of dried parsley

3 tablespoons of Parmesan cheese, (divided)

1/4 teaspoon salt

1 large eggplant, cut crosswise into 1/4 inch circles

1 1/4-1/2 cup low fat mozzarella cheese

1 1/2 cup marinara sauce (recipe below)

Directions:

Preheat oven to 400 degrees. Spray a large nonstick cooling rack (placed on a cookie sheet) with cooking spray.

Slightly beat the egg whites and milk in a medium shallow bowl until well blended. 

Combine the bread crumbs, garlic powder, 2 Tablespoons of Parmesan cheese, parsley, and salt in another medium shallow bowl.

Dip one of the eggplant slices into the egg mixture, letting any excess drip off. The dip the eggplant into the bread crumb mixture and lay it on the prepared cooling rack. Continue breading the remaining eggplant slices, laying them sided by side (not touching). Transfer to the oven and back for 12 minutes. Carefully flip the slices and bake for another 12 minutes or until the eggplant is lightly browned and crisp. Remove from the oven and reduce the oven temperature to 350.

In a 8x8 baking dish, spread ½ cup of marinara sauce evenly over the bottom of the dish. Layer half of the eggplant slices on top of marinara. Spread another ½ cup of marinara sauce over eggplant layer, followed by half of the mozzarella. Layer the remaining eggplant slices over the mozzarella, followed by another ½ cup of marinara sauce and remaining mozzarella cheese. Sprinkle the top with the remaining (1 tablespoon) of Parmesan cheese. Bake uncovered for 25 minutes or until the cheese is bubbly and beginning to slightly brown.

* Toast 3 large or 4 small slices of whole wheat bread. Blend in blender until bread crumb consistency. 

Marinara Sauce:

1 teaspoon olive oil

1/2 cup minced onion

2 garlic cloves, crushed

1 (28 ounce) can crushed tomatoes

2 cans tomato paste

2 cans canned tomato sauce

1/2 cup water

1 tablespoon stevia

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon dried parsley

Directions:

In a large pot, saute onion and garlic in oil over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add seasonings. Simmer, covered, for about 1 1/2 hours, stirring occasionally or simmer in a crock pot on low for a couple of hours.

Health Tip:
In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.

Read more health benefits at:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22