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Eggplant Parmesan
Submitted by: ehtwo
A layered casserole dish with an Italian flavor made with eggplant, mozzarella cheese, and tomato sauce.
Ingredients
- 1 large eggplant (about 1 pound)
- 1 slice whole wheat bread, torn into small pieces
- 1/4 cup freshly grated Parmesan
- 2 cups low-fat pasta sauce
- 1/2 teaspoon oregano, crushed
- 8 ounces part-skim mozzarella cheese, grated
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Method
Peel the eggplant and cut horizontally into 1/2-inch slices. Lightly salt the eggplant slices and place them in a bowl. Cover and allow to stand for 1 hour to get rid of any bitterness. Drain the liquid off the eggplant and rinse thoroughly under cold running water. Steam or microwave eggplant slices until they are tender and can be pierced easily with a fork; set aside. Preheat the oven to 350 degrees. Spray an 8-inch square or 7-by-11-inch baking pan with a nonstick vegetable coating; set aside. Place the bread and Parmesan cheese in a food processor or blender and process until the bread is the consistency of fine gravel. Combine the pasta sauce and oregano and mix well. Spoon half the pasta sauce into the prepared baking pan. Top the sauce with half the cooked eggplant. Top the eggplant with half of the bread-and-cheese mixture and then half of the mozzarella cheese; repeat layers. Bake 30 minutes. Allow to stand for 5 minutes before serving.
Notes: Preparation: 120 minutes Cooking Time: 30 minutes
Number of Servings: 4
Submitted by: ehtwo ( See all of ehtwo Recipes )
