Hold the Fat Eggplant Casserole

debwaid

Hold the Fat Eggplant Parmesan

Nonstick cooking spray
2 eggs
1 egg white
2 cups of whole wheat panko (Japanese bread crumbs)
¼ cup grated parmesan cheese
2 1 pound eggplants, (peeled and cut crosswise) into 16 slices total (each about ½ inch thick)
1 15 ounce carton part-skim ricotta cheese
½ cup torn fresh basil
¼ cup of fat free milk
2 cloves garlic, minced
¼ tsp crushed red pepper
1 24 ounce jar reduced sodium tomato-base pasta sauce
8 ounces thinly sliced mozzarella cheese

1. Preheat oven to 375. Coat large baking sheets with cooking spray; set aside. In a shallow dish combines eggs and egg white; beat together with a fork. In another shallow dish combine panko and parmesan cheese. Dip eggplant slices into egg mixture; dip into panko mixture, turning to coat, pressing gently to adhere, and shaking off excess. Place eggplant slices 1 inch apart on prepared baking sheets. Bake about 30 minutes or until golden brown, turning once and rotating baking sheets after 15 minutes of baking. Set aside.
2. In a large bowl combine ricotta, basil, milk, garlic, and crushed red pepper. Lightly coat a 3 quart rectangular baking dish with cooking spray. Spread ½ cup of the pasta sauce in the bottom of the dish. Arrange half of the eggplant slices over pasta sauce. Top with another ¾ cup of pasta sauce, spooning sauce onto eggplant slices; spoon half of ricotta mixture onto sauce-topped eggplant slices and top with 1/3 of the mozzarella. Top each stack with another eggplant slice. Add another 1/3 of the mozzarella and the remaining ricotta mixture. Spoon on the remaining sauce.
3. Lightly coat a large piece of foil with cooking spray; place foil, coated side down, over baking dish. Bake for 35 minutes. Remove foil. Top with remaining mozzarella cheese. Bake about 5 minutes more or until the sauce is bubbly and cheese melts. Remove from oven and let stand for 10 minutes before serving.

Make 8 servings (1 eggplant stack each).
Per serving: 339 calories, 14 g total fat (7 g sat fat), 90 mg chol., 531 mg sodium, 32 g carbs, 7 g fiber, 22 g protein

lucasnjewels

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salzej01

Bump.

LibbyBelanger

Thanks for sharing.