I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Ingredients
- whole egg: 1 piece
- egg whites: 3 piece
- water: 1 Tbsp
- eggplant, peeled and: 3 piece (sliced)
- whole wheat bread crumbs: 2 cups
- spaghetti sauce: 6 cups (divided)
- part-skim mozzarella cheese: 0.75 pound (divided)
- Parmesan cheese: 0.5 cup (divided, grated)
- basil: 0.5 tsp (dried)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
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Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
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Bake in preheated oven until golden brown, about 35 minutes.
