1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon dried Italian seasoning
1 teaspoon salt-free lemon pepper
1/2 teaspoon salt
2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
1 cup all-purpose flour
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (25.5-ounce) jar fat-free marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)
How to Make It
Preheat oven to 350°.
Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.
The eggplant is great, despite the slightly odd cooking method on a jelly-roll pan (it actually scoops out just fine with a spatula, sauce, cheese and all). I would use smaller slices of eggplant next time so they cook all the way through. There was lots of leftover flour/breading mixture after coating the eggplant, which felt like a waste. Didn't love the presentation over angel hair pasta - think the eggplant would be fabulous just on its own!