Low-Fat Eggplant Parmesan (Kosher-Dairy)
photo by Smadars Sane Way Cc
- Ready In:
- 1hr 20mins
- 1 1⁄8 kg eggplants (about 2 medium)
- 5 egg whites
- 5 tablespoons water (cold tub)
- 2 1⁄4 cups plain breadcrumbs (dry)
- 2 1⁄2 cups fresh tomatoes (chopped with all juices)
- 4 garlic cloves (minced)
- 1⁄2 cup onion (fresh, chopped)
- 1 tablespoon fresh basil (chopped, or 1 tsp dried)
- 1 tablespoon olive oil
- 1⁄2 cup 1% low-fat milk
- olive oil flavored cooking spray (Pure , Pam)
- 250 g fat free mozzarella cheese (shredded)
- 1⁄4 cup parmesan cheese (grated)
- fresh grated black pepper, as desired
- Preheat over to 400°F.
- Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
- Peel eggplants, and cut crosswise into ~1/4"-thick slices.
- Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
- Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
- Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
- Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
- Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
- Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
- Place half of eggplant over sauce.
- Spoon 1/2 of remaining Tomato sauce over eggplant.
- Sprinkle half of mozzarella on top.
- Repeat with remaining eggplant, tomato sauce and mozzarella.
- Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
- Serve hot.
Questions & Replies
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I loved this!! It was certainly a labor of love thou. The differences I did was to sweat the eggplant before breading and left out the salt. I also used fresh sliced mozzarella. I think maybe roasting and peeling the tomatoes could add another dimension of yumminess. I will definitely be sharing this recipe with some of my veggie friends. Thank you so much for posting smadar!! P.S. Not sure if this would ever make 8 servings, its too good. LOL
RECIPE SUBMITTED BY
<p>Live in Long Island with my husband, three boys and our Great Pyrenees 7 years old female dog. Originally from Israel, I am a Psychotherapist specializing in Relationships: Parenting, Couples, Family and Body Image & Eating Problems in women.</p>