EGGPLANT PARMESAN (LOW-CAL)

EGGPLANT PARMESAN (LOW-CAL) image

Yield 6 servings

Number Of Ingredients 19

Eggplant:
2 large eggs, beaten
1 tbls water
2 cups whole-wheat panko
1/4 cup grated fresh parmigiano-reggiano cheese
1 or 2 eggplants (1 lb total weight) peeled and cut into 1/2-inch slices
cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 oz grated fresh parmigiano-reggiano cheese
1/2 tsp crushed red pepper
1 1/2 tsp minced garlic
1/4 tsp salt
16 oz. part-skim ricotta cheese
1 large egg, lightly beaten
24 oz premium pasta sauce
1/4 tsp salt
8 oz thinly sliced fresh mozarella cheese
1/4 cup finely grated fontina cheese

Steps:

preheat oven to 375F Prepare eggplant: combine 2 eggs and 1 tbls water in a shallow dish. combine panko and 1/4 cup PR cheese in a second shallow dish. Dip eggplant in egg mixture then dredge through panko mixture. Press gently to adhere and shake off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375F for 30 minutes, turning once and rotating baking sheets after 15 minutes. Filling: combine basil, Parm-Reg cheeses, red pepper, garlic, salt, ricotta cheese and egg. mix together well. Assemble: spoon 1/2 cup pasta sauce in bottom if 13x9 inch glass baking dish coated with cooking spray. Layer half of eggplant over pasta sauce. Sprinkle eggplant with 1/8 tsp salt. Top with about 3/4 cup of pasta sauce. Spread 1/2 of ricotta mixture over sauce and top with a third of mozzarella and sprinkle about 1/2 of the fontina. Repeat layers once ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375F for 35 minutes. Remove foil, top with remaining third of mozarella mixture and remainder of fontina. Bake at 375F for another 10 minutes or until sauce is bubbly and cheese melts. Remove from oven and allow to cool for 10 minutes before serving.