Eggplant Parm
Eggplant Parm might be a good recipe to expand your side dish recipe box. This recipe serves 6 and costs $1.45 per serving. One serving contains 211 calories, 13g of protein, and 6g of fat. 225 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. A mixture of parmesan cheese, part-skim mozzarella cheese, eggplants, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. Eggplant Parm, Eggplant Parm, and Eggplant Parm Salad are very similar to this recipe.
Servings: 6
Ingredients:
1 cup fine dry breadcrumbs
3 large egg whites
2 medium eggplants, sliced into ¼-inch-thick rounds
¼ cup fresh basil, finely chopped
2 ½ cups prepared marinara sauce
½ cup grated Parmesan cheese
¾ cup grated part-skim mozzarella cheese
Equipment:
baking sheet
baking pan
oven
whisk
bowl
Cooking instruction summary:
Preheat oven to 400F. Coat 2 baking sheets and 8×11 1/2-inch baking dish with cooking spray.Whisk egg whites with 3 Tbs. water in bowl until frothy. Combine breadcrumbs, 1/4 cup Parmesan, and salt and pepper to taste in shallow dish. Dip eggplant slices into egg whites, then coat with breadcrumb mixture and arrange on baking sheets. Bake until golden; turn; bake until golden again, about 30 minutes total.Stir basil into marinara sauce. Spread 1/2 cup sauce in baking dish. Top with half of eggplant, slightly overlapping slices. Cover with 1 cup of sauce; sprinkle with half of mozzarella. Cover with remaining eggplant, and top with remaining sauce, mozzarella and Parmesan. Bake, uncovered, 20 to 25 minutes, or until bubbly and golden. Let stand 10 minutes; serve.
Step by step:
1. Preheat oven to 400F. Coat 2 baking sheets and 8×11 1/2-inch baking dish with cooking spray.
2. Whisk egg whites with 3 Tbs. water in bowl until frothy.
3. Combine breadcrumbs, 1/4 cup Parmesan, and salt and pepper to taste in shallow dish. Dip eggplant slices into egg whites, then coat with breadcrumb mixture and arrange on baking sheets.
4. Bake until golden; turn; bake until golden again, about 30 minutes total.Stir basil into marinara sauce.
5. Spread 1/2 cup sauce in baking dish. Top with half of eggplant, slightly overlapping slices. Cover with 1 cup of sauce; sprinkle with half of mozzarella. Cover with remaining eggplant, and top with remaining sauce, mozzarella and Parmesan.
6. Bake, uncovered, 20 to 25 minutes, or until bubbly and golden.
7. Let stand 10 minutes; serve.
Nutrition Information:
covered percent of daily need
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