Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2 large eggs, lightly beaten; 1 tablespoon water; 2 cups whole-wheat panko (Japanese breadcrumbs); 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese; 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices; Cooking spray; 1/2 cup torn fresh basil; 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese; 1/2 teaspoon crushed red pepper; 1 1/2 teaspoons minced garlic; 1/4 teaspoon salt; 1 (16-ounce) container part-skim ricotta cheese; 1 large egg, lightly beaten; 1 (24-ounce) jar premium pasta sauce; 1/4 teaspoon salt; 8 ounces thinly sliced mozzarella cheese; 3/4 cup (3 ounces) finely grated fontina cheese

17 ingredients

4 steps

Ingredients

2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Directions

1

Preheat oven to 375°.
2

To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3

To make filling, combine basil and next 6 ingredients (through egg).
4

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.