Healthier Eggplant Parmesan II

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.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 424 Calories

Ingredients

• 3 egg whites
• 1 tablespoon water
• ½ teaspoon dried basil
• ½ cup grated Parmesan cheese, divided
• 1 whole egg
• 6 cups spaghetti sauce, divided
• 2 cups whole wheat bread crumbs
• 3 eggplant, peeled and thinly sliced
• ¾ pound part-skim mozzarella cheese, shredded and divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in preheated oven until golden brown, about 35 minutes.

Step 3

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.

Step 4

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.