Eggplant Parmesan

Eggplant Parmesan is a tasty and popular dish found on menus everywhere. Making your own Eggplant Parmesan involves several steps, but it is so worth the effort! Use whole-wheat panko in this Italian recipe; the regular type became soggy in a test.

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Eggplant Parmesan

Rating:

By: Team Beachbody

Posted in: Dinner, Healthy Dinners, Meatless, Recipes

Servings
10 (1 slice each)

Prep Time
20 min

Cook Time
1 hour 45 min

Ingredients:

Eggplant
2 large eggs, lightly beaten
1 tblspn 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

Filling:

1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 tspn crushed red pepper
1 1/2 tspns minced garlic
1/4 tspn salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten

Remaining Ingredients:

1 (24-ounce) jar premium pasta sauce
1/4 tspn salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Instructions

Here are your instructions:

Preheat oven to 375°.
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.
To make filling, combine basil and next 6 ingredients (through egg).
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.