Eggplant Parmesan

Eggplant Parmesan
Photo by HOWARD L. PUCKETT

Ingredients

  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1 (6-ounce) can tomato paste
  • 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
  • 1 tablespoon dried basil
  • 1 tablespoon dried basil
  • Vegetable cooking spray
  • ¼ cup water
  • + 23 more ingredients
    • 4 (8-ounce) cans no-salt-added tomato sauce
    • Vegetable cooking spray
    • 3 egg whites, lightly beaten
    • ¼ cup water
    • 1 tablespoon dried oregano
    • Fresh oregano sprigs (optional)
    • 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
    • 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
    • ¼ cup grated Parmesan cheese
    • ½ cup dry white wine
    • Fresh oregano sprigs (optional)
    • 1 (6-ounce) can tomato paste
    • 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
    • 2 garlic cloves, minced
    • 1 tablespoon dried oregano
    • ½ cup dry white wine
    • 3 cups (12 ounces) shredded part-skim mozzarella cheese
    • 4 (8-ounce) cans no-salt-added tomato sauce
    • 1 ¼ cups Italian-seasoned breadcrumbs
    • ¼ cup grated Parmesan cheese
    • 1 ¼ cups Italian-seasoned breadcrumbs
    • 3 egg whites, lightly beaten
    • 2 garlic cloves, minced

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...

View full recipe at My Recipes

Comments

Variations on Eggplant Parmesan

  • Eggplant Parmesan
    • 5 large eggs
    • 2 large garlic cloves
    • 1/4 teaspoon dried hot red pepper flakes
    • 3 1/2 cups panko (Japanese bread crumbs)
    • 3 1/4 teaspoons salt
    • +7 other ingredients
  • Eggplant Parmesan
    • 3 large eggs
    • 3 cups Pasta Sauce
    • 3 tablespoons water
    • 3 tablespoons water
    • 2 tablespoons grated Parmesan cheese
    • 3 tablespoons olive oil
    • +11 other ingredients
  • Eggplant Parmesan
    • 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)
    • 24 medium whole basil leaves
    • +9 other ingredients
  • Eggplant Parmesan
    • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
    • 1/2 cup grated Parmesan cheese
    • 1/4 teaspoon salt
    • +9 other ingredients
  • Eggplant Parmesan
    • 3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)
    • 2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
    • +11 other ingredients
  • Eggplant Parmesan
    • 4 Japanese eggplants, cut in half lengthwise (about 2 pounds)
    • 1/4 teaspoon freshly ground black pepper
    • +8 other ingredients
  • Eggplant Parmesan
    • 1/4 cup olive oil
    • 1 1/2 pounds mozzarella cheese
    • 2 3/4 pounds eggplant
    • 1 cup (4 to 5 oz.) shredded parmesan cheese
    • +1 other ingredients


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