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Eggplant Parmesan

Eggplant Parmesan
Photo by www.myrecipes.com

Ingredients

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

1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. 2. 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. Co...

View full recipe at SpringPad

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