How to Make Eggplant Parmesan
When I think of Fall I usually think of comfy sweaters, crisp air, and comfort food. It may not officially be fall yet, but casserole season is definitely on its way! Casseroles are usually filled with meat, cheese, pasta, or rice. What's great about this Eggplant Parmesan from Cooking Light is that it has all the comfort of a steamy casserole, but it's vegetarian and only 300 calories per serving!
This recipe makes 8 servings, so this would be a great dish to serve a large group. You could serve it for dinner at a family gathering, prepare it for a holiday, or serve it to your friends on game day! It's easy to make and will definitely leave an impression on your guests.
The recipe starts by slicing the eggplant and stirring together the tomato sauce, which simmers on the stove for 20 minutes. During this time, you can dredge the eggplant slices in egg whites, and then in a mixture of panko and parmesan cheese. The eggplant is then put under the broiler for a few minutes on each side so they'll be nice and toasted. After that, all you have to do is layer the eggplant and tomato sauce in a casserole dish and top with plenty of mozzarella cheese!