Eggplant Parmesan (Oven-style)

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Eggplant Parmesan (Oven-style)

Serves 4 as Main Dish.

I developed this recipe several years ago in response to an abundance of eggplant and tomatoes in my garden, and dietary restrictions for low-fat, low-cholesterol, and low-salt. It has become a favorite of family and friends that we enjoy a couple times every summer.

Note: If you do not eat eggs you may substitute the eggplant dip before breading with milk or a mild salad dressing of your choice. I use an egg white-based product to avoid the yolk.

• 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds)
  
• 1 c bread crumbs
  
• 1 tsp garlic powder
  
• 1 tsp dried crushed basil
  
• 1/2 c liquid eggs (or 2 whole eggs)
  
• olive oil cooking spray
  

Sauce

• 5 c chopped tomatoes (or 3 cans diced tomatoes, low or no-salt)
  
• 2 T fresh basil, chiffonade, or 1 Tbsp dried
  
• 5 cloves garlic, minced
  
• 1/2 tsp crushed red pepper to taste
  
• 1/2 c red wine (optional)
  
• salt to taste
  
• 1 c Parmesan cheese, divided to allow 1/2 cup for topping.
  

Sauce:

Make a good garden tomato sauce well spiced with the basil,

garlic, and crushed red pepper.

Add wine if using.

Cook sauce on medium low heat to a nice thick consistency about 35-40 minutes.

Salt to taste.

Should yield about 3 cups or so.

Eggplant:

Preheat oven to 400 degrees.

Meanwhile, as sauce is cooking, dip eggplant in egg then coat with seasoned bread crumbs.

Spray baking sheets lightly with olive oil.

Arrange eggplant slices on sheets and spray eggplant lightly with olive oil cooking spray.

Bake for about 20 minutes at 400 degrees until tender inside and crisp on the outside.

Set aside to cool slightly.

Reduce oven heat to 375 degrees.

Construction:

Spray baking dish with olive oil (either 8" x 8" or 7" x 11").

Spread a little sauce on bottom of baking dish.

Next layer eggplant slices, 1/4 cup Parmesan, eggplant slices, 1/4 cup Parmesan . . . ending with eggplant.

Pour sauce over all.

Bake at 375 degrees for about 35 minutes until bubbly and set.

Top with about 1/2 cup shredded Parmesan and return to oven for five minutes to melt cheese.

Suggestion:

Serve with angel hair pasta tossed with olive oil, minced garlic, and fresh basil chiffonade.

Keywords: Main Dish, Vegetarian, Vegetables, Intermediate, Italian, Healthy Choices

( RG1134 )