Quick and slim eggplant parm
February 20, 2008 by ryanandrea
This is an eggplant parm recipe that is A) on the lighter side and B) on the easier side. I know there are more involved ways to make the dish, but I enjoy this simplified version. As most people are fans of parmesan, it makes for a good dinner party / hosting the in-laws dish (you can substitute chicken or veal if people are anti-eggplant).
*1 eggplant, peeled and cut into round disks
*1-2 egg whites
*bread crumbs
*some homemade tomato sauce from the freezer (or from a jar, for the less ambitious)
*some part-skim mozzarella cheese, sliced
*Pam
*Italian seasoning, or your own mix of basil, oregano, and the usual suspects
*a little milk
*salt and pepper
Preheat oven to 400. Beat egg whites with a bit of milk, briefly, to make a wash. Coat skillet with cooking spray. Dip eggplant circles first in egg wash, then coat each side lightly with bread crumbs. Season with salt and seasonings and add to skillet. Brown on each side.
Start layering eggplant in baking dish. Put down a layer of eggplant, then two spoonfulls of sauce on each piece, then a bit of of mozzarella. Repeat.
Bake in oven for 20 minutes or until eggplant is golden and tender.
