Low-Fat Eggplant Parmesan (Kosher-Dairy)

READY IN: 1hr 20mins




  • 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.
  • Enjoy!