Prep 20 mins
Cook 45 mins
This is very tasty, do not freeze, the eggplant disappears.
- 2 teaspoons olive oil
- 1 onion, halved and sliced
- 3 garlic cloves, minced
- 1 teaspoon oregano, dried
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 lbs tomatoes, chopped
- 3 tablespoons fresh basil, sliced
- 1 cup dry breadcrumbs, seasoned
- 1⁄4 cup grated parmesan cheese, divided
- 3 egg whites, lightly beaten
- 1 cup mozzarella cheese, shredded
- 2 1⁄2 lbs eggplants, peeled and cut crosswise into 3/8 inch thick slices
- Prepare a cookie sheet with fat free cooking spray and set aside.
- Mix bread crumbs with 2 tablespoons of parmesan cheese.
- Beat egg whites with 1/2 teaspoons.
- Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
- Place eggplant slices on prepared cookie sheet.
- You will have 2 different batches.
- Spray eggplant slices with cooking spray, set aside.
- In a nonstick skillet heat oil over medium heat, add onion and garlic.
- Cook until softened.
- Add oregano, 1 teaspoons.
- salt and pepper.
- Cook for one minute.
- Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
- Remove from heat and add basil.
- Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
- Preheat oven to 425 degrees.
- Layer eggplant slices in a 1 1/2 quart baking dish.
- Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
- Bake uncovered until cheese is bubbly, 10 to 15 minutes.
OK so i did change a few things around, i couldn't understand how the vegetables that i chopped were going to make a sauce. It didn't happen so i just added a little low sodium pasta sauce to thicken it and that did the trick. I also used fat free parmesan and reduced fat mozzarella to cut fat and calories. It was delicious and breading then broiling the eggplant is genius, i have been trying to make a casserole out of eggplant for a while and couldn't figure out how to make it stay together. The key to this is the broiling of the eggplant - even my boyfriend ate this up and might i just add that it reheats great. Thank you so much!!
Lovely dish. I'm a big fan of eggplant, and this is a wonderful, nutritionally-sound way to prepare it. I cubed and salted 1 large eggplant (about 1 pound), and let it drain for a half hour or so. A 1.75-pound (794 grams) can of peeled crushed tomatoes served as a great substitute for fresh tomatoes. Toasted whole wheat bread pulverized in the food processor with garlic powder, onion powder, dried basil, and black pepper was a great substitute for seasoned bread crumbs, which I didn't have on hand. This fit perfectly in a 9x13x2" baking pan. Wonderful with fresh flat-leaf parsley added to the sauce along with the fresh basil, and served over capellini pasta. Thanks very much for posting this.