Source: Family Circle

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Recipe Summary

prep:
25 mins
bake:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375°. Fit a baking sheet
    with a rack and coat with nonstick
    cooking spray.

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  • Place flour, egg whites and panko in
    separate shallow dishes. Dredge eggplant slices in flour, dip in egg whites and coat
    with panko. Place on prepared rack. Bake
    at 375° for 45 minutes or until tender.

  • Spread 1 cup of the sauce over the
    bottom of a 13 x 9-inch baking dish. Place
    half the eggplant slices over sauce and
    season with 1/8 tsp each of the salt
    and pepper. Layer with 1 cup of the sauce,
    1 cup of the mozzarella and the basil.
    Repeat layering with remaining eggplant,
    salt, pepper, sauce and mozzarella.

  • Sprinkle 1/4 cup of the Parmesan over
    top and loosely tent with nonstick foil.
    Bake at 375° for 30 minutes or until
    bubbly.

  • Serve with cooked spaghetti,
    remaining Parmesan and, if desired,
    additional sauce.

Tips

Reduced-fat
mozzarella cuts
fat by a third

Nutrition Facts

500 calories; fat 9g; cholesterol 28mg; saturated fat 5g; carbohydrates 84g; insoluble fiber 13g; protein 29g; sodium 798mg.
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