COOKING LIGHT EGGPLANT PARMESAN

COOKING LIGHT EGGPLANT PARMESAN image

Yield 6 servings

Number Of Ingredients 14

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Ingredients

2 medium globe eggplants (1 lb each), ends trimmed, cut crosswise into 1/3-inch rounds
Kosher salt
1 1/2 cups panko
1 TBS olive oil
1 ounce Parmesan cheese, grated (about 1/2 cup) plus extra for serving
1/2 cup unbleached all-purpose flour
1 1/2 tsp garlic powder
ground black pepper
3 large egg whites
1 TBS water
Vegetable oil spray
5 cups quick tomato sauce (separate recipe), warmed
8 ounces reduced-fat mozzarella cheese (about 2 cups)
2 TBS minced fresh basil leaves

Steps:

1. Toss eggplant with kosher salt in two batches, then place in a large colander set over a bowl. Let sit until the eggplant releases about 2 TBS liquid, 30-40 mins. Press firmly on each slice bet triple thickness paper towels to remove as much liquid as possible, and wipe off excess salt. 2. Adjust the oven racks to the middle positions and heat to 475 degrees. Combine bread crumbs and oil in a 12-in nonstick skillet and toast over medium heat, stirring often, until golden, about 10 mins. Spread the bread crumbs into a shallow dish and let cool slightly; stir in the 1/2 cup Parmesan. Combine flour, garlic powder, and 1/2 tsp pepper together into a second dish In a third dish, whisk the egg whites and water together. 3. Line 2 rimmed baking sheets with foil and coat with vegetable oil spray. Season the eggplant with pepper. Lightly dredge one side of each eggplant slice in the seasoned flour, shaking off the excess. Dip the floured side of the egglant into the egg whites, and then coat the same side with the bread crumbs. Press on the crumbs to make sure they adhere. Lay the eggplant,breaded side up, on the baking sheets in a single layer. 4. Lightlyspray the top of the eggplant slices with vegetable oil spray. Bake until the top of the eggplant slices are crisp and golden, about 30 mins,rotating and switching the baking sheets halfway through baking. 5. Spread 1 cup of the tomato sauce in the bottom of a 13x9 baking dish. Layer in half of the eggplant slices, breaded side up, overlapping the slices to fit.Distribute 1/2 cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant, breaded side up, and dot with 1 cup of sauce, leaving the majority of the eggplant exposed so it will remain crisp; sprinkle with the remaining mozzarella. Bake until bubbling and cheese is browned, abt 10 mins. Cool for 5 mins, then sprinkle with the basil and serve.remaining sauce and extra Parmesan on side.