Eggplant Parmesan

Eggplant Parmesan Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Use whole-wheat panko in this Italian recipe; the regular type became soggy in a test.

Yield:

10 servings (serving size: 1 slice)

Recipe from

Recipe Time

Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 318
Fat 15.1 g
Satfat 8.2 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 19.3 g
Carbohydrate 26.8 g
Fiber 4.8 g
Cholesterol 99 mg
Iron 1.6 mg
Sodium 655 mg
Calcium 365 mg

Ingredients

Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Preparation

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Note:

Kathy Kitchens Downie, RD,,

September 2010
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