| Cuisine: Italian | Type: Main Course | Serves: 8 |
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Source:
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Cooking Light (Best of Cooking Light's Classics) |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 cup dry white wine 1 Tblsp dried basil 1 Tblsp dried oregano 4 (8oz) cans no-salt-added tomato sauce 1 (28oz) can no-salt-added whole tomatoes, undrained and chopped 1 (6oz) can tomato paste 2 garlic cloves, minced or pressed 2 (1 lb) eggplants, cut crosswise into 1/4 inch slices 1/4 cup water 3 large egg whites, lightly beaten 1 1/4 cups Italian bread crumbs 1/4 cup grated Parmesan cheese Cooking Spray 3 cups (12 oz) shredded Part-skim mozzarella cheese, divided |
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Instructions:
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1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. 2. Place eggplant in a large bowl; cover with water, and let stand for 30 minutes. Drain well, and pat dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine bread crumbs and parmesan. Dip eggplant in egg white mixture; dredge in breadcrumb mixture. 3. Preheat broiler. Place half of eggplant on cooking sheet coated with cooking spray; broil 5 mintues on each side or until browned. Repeat with rest of egglpant. 4. Preheat oven to 350. 5. Spread half of tomato mixture in bottom of 13x9 inch baking dish coated with cooking spray. Arrrange half of eggplant over sauce and top with 1 1/2 cups mozzarella. Repeat layers. Bake at 350 for 30 minutes or until bubbly. Let stand 5 minutes before serving. |
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Related recipes:
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None |
2002-10-01