Eggplant Parmesan is one of those dishes that makes my comfort food list, but since it requires a few special steps, I don’t get around to making it all that frequently. Here is my slightly healthier-than-average version of Eggplant Parmesan. Just in time for meat-less lent!
Ingredients:
1 Large (at least 12 oz) bag of mixed Italian cheese
1 Large (at least 12 oz) bag of part skim mozzarella
1 Ball fresh mozzarella (about 6oz)
2 Eggplants, peeled
1 Can diced tomatoes
1 Can tomato sauce
2-4 egg whites (how much you need of this ingredient depends on the size of your eggplant)
Italian seasoning, and fresh basil for garnish
2-3 Cups unseasoned breadcrumbs (how much you need of this ingredient depends on the size of your eggplant)
Salt, pepper, and olive oil
Steps:
1. Take a large 9×13 Pyrex dish and spread olive oil on the bottom and sides.
2. Wash, peel and cut both eggplant into 1/3-3/4 inch slices — see photo
3. Place the pieces of eggplant on 2-3 pieces of paper towel and sprinkle them with salt. Let them sit at least 10-15 minutes. You’ll see water come out of the eggplant and form beads of sweat on the outside. Dab at these with a paper towel and flip them to the other side and repeat. Be sure to switch out the wet paper towels for dry ones.
4. Heat your oven to 350 degrees, cover a baking sheet with tin foil and spread olive oil on it.
5. Place your egg whites in a bowl and whisk together. Place your breadcrumbs in a separate bowl and season with salt and pepper. Once you have dried off your eggplant, put your pieces in the egg whites individually, immerse them fully and then put them in your breadcrumbs, being sure to get all sides covered, place them directly on your baking sheet.
6. Bake your eggplant pieces for 20-25 minutes until they have a lightly golden color. Flip once midway. Remove from oven and leave on baking sheet.
7. Clean and remove the tops of your canned tomatoes. Cut your fresh mozzarella in slices
8. Coat your pyrex dish with olive oil. Begin assembling the eggplant parmesan by putting down eggplant pieces till you cover the bottom of the dish (feel free to cut a few in half for the corners). Then put 1/4 can tomato sauce and 1/4 can diced tomatoes down. Sprinkle with Italian spices. Then sprinkle a thin layer of cheese that covers the tomatoes. I’d use some grated mozzarella and some mixed cheese.
Repeat these steps until you reach the top of the dish. Cover your last layer with fresh mozzarella pieces.
9.Cook in oven at 350 degrees for 10-15 minutes, until the cheese is melted and sauce is bubbling.
10. If you have leftover ingredients, get another dish and make another eggplant Parmesan!
Garnish with some fresh basil and never go back to frying your eggplant for your Eggplant Parmesan!
This is a wonderful dinner dish to bring to a potluck or give to a friend who needs extra love! If you choose to do this, just tell them it needs 10-15 minutes in a 350 degree oven and you can save yourself from carrying out step #9!
enumnums 
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