Eggplant Parmesan

Eggplant Parmesan
Photo by HOWARD L. PUCKETT

Ingredients

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

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
    • 27 tablespoons olive oil
    • 5 large eggs
    • 5 pounds plum tomatoes
    • 2 1/2 pounds medium eggplants
    • 1 pound fresh mozzarella (not unsalted)
    • +7 other ingredients
  • Eggplant Parmesan
    • 3 large eggs
    • 1 large eggplant, peeled and cut into 1/2-inch-thick slices
    • 3/4 cup Italian-seasoned breadcrumbs
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    • 24 medium whole basil leaves
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    • 1 (26-ounce) jar marinara sauce (such as Bertolli)
    • 2 tablespoons balsamic vinegar
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    • 3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)
    • 1 (25.5-ounce) jar fat-free marinara sauce
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    • Cooking spray
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon dried oregano
    • 1 garlic clove, minced
    • 1 1/2 tablespoons olive oil, divided
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    • 1 quart Grandma's Tomato Sauce
    • 1/2 cup Italian-style fine dried bread crumbs
    • 1 cup (4 to 5 oz.) shredded parmesan cheese
    • 1/4 cup olive oil
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