Eggplant Parmesan (Ovo Lacto)
Submitted by Pam67
Lighter eggplant Parmesan with whole wheat breading layers tender rounds with tomato sauce and Parmesan, baked until melt-in-your-mouth (optional mozzarella finish).
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
65 minThis is eggplant parm that goes lighter without losing the satisfaction.
Slice eggplant into rounds, dredge through seasoned whole wheat flour, then egg white mixture, then oregano-spiked breadcrumbs. Layer the coated slices in a casserole with tomato sauce and grated Parmesan, stagger the second layer so they don’t completely overlap, and bake covered until the eggplant is tender. For extra indulgence, uncover and add mozzarella for the last 5 minutes until it melts into gooey pockets.
Serve it over pasta or with crusty bread for mopping up sauce.
Cooking Tips
- Use ¼-inch slices for eggplant that cooks evenly
- Stagger layers so heat penetrates throughout the casserole
- Cover while baking to keep eggplant moist and tender
- Add mozzarella at the end if you want extra cheese (totally optional)
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Slice eggplant into ¼ inch thick rounds.
Prepare three bowls, the first with the flour mixed with ½ teaspoon salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining ½ teaspoon salt, oregano, and pepper.
Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture.
Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and ¼ cup parmesan cheese.
Make another layer of slices on the first layer, staggering slices so they don’t completely overlap lower slices.
Sprinkle second layer with remaining 1 cup tomato sauce and ¼ cup parmesan cheese.
Cover casserole and bake for 45 minutes.
Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted.
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