|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Eggplant Parmigiana |
|
Serves: 8 Print this RecipePreparation time: 45 minutes Cooking time: 1 hour Serves: 8 Serving size: 1/8 recipe Eggplant seems to soak up its weight in oil when it’s fried, so simply baking the slices instead cuts the fat dramatically. To compensate, we brightened up the tomato sauce--you’ll taste fresh tomato, not fat. The secret: using canned tomatoes in juice, not puree, so the clean tomato flavor shines through. If you don’t like chunks of tomato in your Parmigiana, you can puree the tomatoes in a food processor or blender first, or use an immersion blender to prepare a smooth sauce right in the pot. 2 teaspoons olive oil, preferably extra-virgin 3 eggs 3 tablespoons water 1 1/2 cups plain dried bread crumbs 1/2 cup grated Parmesan cheese 1 tablespoon Italian seasoning 2 eggplant, peeled and sliced 1/4 inch thick (about 2 lb) 3 (14 1/2-ounce) cans diced tomatoes in juice 2 cloves minced garlic 1 cup shredded part-skim mozzarella cheese 1. Preheat the oven to 400°F. Lightly coat 2 baking sheets with 1 tsp oil each. Spray a 9 x 13-inch baking pan with nonstick cooking spray. 2. In a shallow bowl, beat the eggs with the water. In another shallow bowl, combine the bread crumbs, 1/4 cup of the Parmesan cheese, and the Italian seasoning. 3. Dip the eggplant slices into the egg mixture, then coat with the bread crumb mixture. Discard any leftover egg or bread crumb mixture. Arrange the slices, one layer deep, on the prepared baking sheets. Bake until lightly browned, about 15 minutes, then turn the slices and bake until crisp-edged, 15-20 minutes more. 4. In a medium saucepan, combine the tomatoes with the garlic. Bring to a boil, covered, stirring as needed; lower the heat and simmer 15 minutes. Set aside. 5. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange a single layer of eggplant slices over the sauce, then top with another layer of sauce. Sprinkle with 1/3 of the mozzarella cheese, then top with another layer of eggplant slices. Repeat to make 2 more layers, then sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until bubbly, about 20 minutes. Exchanges 1 Starch 1 Lean Meat 2 Vegetable 1 Fat Calories 219 Calories from Fat 74 Total Fat 8g Saturated Fat 4g Cholesterol 84mg Sodium 666mg Carbohydrate 26g Dietary Fiber 4g Sugars 10g Protein 13g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Boston Baked Beans Breakfast Strata Chicken Cacciatore Chicken Parmesan Chile Con Queso Chicken and Rice Casserole Eggplant Parmigiana Creamy Mashed Potatoes Green Bean Casserole Macaroni and Cheese Quick Beef Stroganoff Scalloped Potatoes Shrimp Etouffée Spanakopita (Greek Spinach Pie) Swedish Meatballs Tuna Noodle Casserole Basic Quiche Candied Yams Chicken or Turkey Divan Chicken Paprikash Chicken Pot Pie Enchilada Casserole Meatloaf Shepherd’s Pie Turkey Tacos |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
