Eggplant Parmesan


Recipe By : Eating Well Sept/Oct '95

Serving Size : 6 Preparation Time :2:00

Categories : Entree


Ingredients -- Preparation Method

2 eggplants -- 2#

3 egg whites

1 cup dried breadcrumbs -- fine

1/2 cup parmesan cheese

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup fresh basil leaves -- slivered

2 1/2 cups Tomato sauce

3/4 cup mozzarella cheese -- grated


1. Preheat oven to 400 degrees. Lightly oil two baking sheets. Also oil an 8
x 11 1/2" baking dish. Set aside.

2. Peel and cut eggplants crosswise into 1/4" thick slices. Sprinkle with
salt and lay on paper toweling for about 10 minutes per side. Wash and dry
on more toweling.

3. In a shallow dish, whisk eggs whites with 3 tablespoons water until
frothy. In another shallow dish, combine breadcrumbs, 1/4 cup of the
Parmesan, salt and pepper. 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.

4. Bake for 15 minutes, turning the eggplant slices over, and bake for about
15 minutes longer, or until crisp and golden.

4. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the
bottom of the prepared baking dish. Arrange half of the eggplant slices over
the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the
eggplant and sprinkel with half of the mozzarella cheese. Add a layer of the
remaining eggplant slices and top with the remaining sauce, mozzarella and

5. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20


Above text from

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff