Oven-Crusted Eggplant and Fennel Parmesan

Oven-Crusted Eggplant and Fennel Parmesan
Photo by James Carrier


  • 1 ¾ cups canned fat-free tomato pasta sauce
  • 1 head (4 in. wide) fennel
  • ¼ cup dry red wine
  • 3 large egg whites
  • 1 cup Italian-style fine dried bread crumbs
  • ¾ cup shredded parmesan cheese
  • Salt and pepper
  • + 3 more ingredients
    • 1 ½ teaspoons fennel seed, crushed (see notes)
    • 1 tablespoon olive oil
    • 1 eggplant (1 lb.)

1. In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and fennel seed. 2. Rinse eggplant; trim and discard ends. Cut eggplant crosswise into 1/3-inch-thick slices. Trim stalks from fennel head; rinse and reserve 1/4 cup feathery green leaves. Trim and discard fennel root end...

View full recipe at My Recipes


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