Eggplant Parmesan

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  • 1 whole(s) eggplants
  • 1/2 cup(s) egg whites
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) seasoned bread crumbs
  • 1/2 cup(s) flour
  • 1/2 teaspoon(s) garlic powder
  • 1 1/2 cup(s) tomato sauce
  • 3 tablespoon(s) parmesan cheese
  • 1 cup(s) part-skim shredded mozzarella cheese
  • Salt and pepper
  • Fresh parsley


  1. Wash eggplant, slice into 1/4 inch slices (not too thin). Dip in egg white (that 1/2 tsp. salt has been added to). Roll in bread crumb mixture (bread crumbs, flour, 2 T parm, 1/2 tsp. garlic powder, salt/pepper.)

  2. Spray cookie sheet, line up and spray slices.

  3. Bake at 400 for 20 minutes until golden brown - keep an eye on it.

  4. Spread 1/2 cup sauce on bottom of glass pan. Layer eggplant, 1/2 cup sauce, sprinkle parm, sprinkle mozzarella. Keep layering - final layer on top of mozzarella. Sprinkle remaining park and fresh parsley on top.

  5. Cover with foil - bake at 375 for 40 minutes. Take foil off and bake for another 10 or 15 until cheese starts to turn golden brown.
August 2013

This recipe is a personal recipe added by Mattyden and has not been tested or endorsed by MyRecipes.

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