Eggplant Parmesan
Ingredients
- ¼ cup grated Parmesan cheese
- Vegetable cooking spray
- 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 (6-ounce) can tomato paste
- 2 garlic cloves, minced
- 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
- 3 egg whites, lightly beaten
- + 8 more ingredients
-
- 1 ¼ cups Italian-seasoned breadcrumbs
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- Fresh oregano sprigs (optional)
- ½ cup dry white wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ¼ cup water
- 4 (8-ounce) cans no-salt-added tomato sauce
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine b...
Variations on Eggplant Parmesan
-
- 1 cup all-purpose flour
- 5 large eggs
- 27 tablespoons olive oil
- 2 large garlic cloves
- 20 fresh basil leaves
- 3/4 teaspoon black pepper
- +6 other ingredients
-
- salt and pepper to taste
- 1 pound(s) tomatoes, fresh or canned, chopped with their juice
- a few leaves of fresh basil or parsley
- +9 other ingredients
-
- 1 (8-ounce) package shredded mozzarella cheese, divided
- 3 cups Pasta Sauce
- 1/4 cup grated Parmesan cheese, divided
- 3 tablespoons olive oil
- +4 other ingredients
-
- 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)
- 24 medium whole basil leaves
- +9 other ingredients
-
Eggplant Parmesan
- Cooking spray
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dried Italian seasoning
- +8 other ingredients
-
Eggplant Parmesan
- 1 tablespoon dried Italian seasoning
- 1 cup all-purpose flour
- 2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
- +10 other ingredients
-
Eggplant Parmesan
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/3 cup dry breadcrumbs
- 1 garlic clove, minced
- +5 other ingredients
-
Eggplant Parmesan
- 1 cup (4 to 5 oz.) shredded parmesan cheese
- 2 3/4 pounds eggplant
- 1/4 cup olive oil
- 1 1/2 pounds mozzarella cheese
- +1 other ingredients
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