Before my Mom left for vacation she gave me some of her CSA veggies from last week and among those items was one small, lonely eggplant. I decided to make eggplant parmesan for lunch the other day and it was AMAZING! I gave my oldest the leftovers for lunch today and he practically licked the plate clean. I guess it’s a good thing there was another eggplant in todays bundle so I can make it again this week!
adapted from Cooking Light (barely)
1 cup dry breadcrumbs
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
2 Tbsp dried parsley
1 tablespoon dried Italian seasoning
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
3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)
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 more parmesan cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.