| Cuisine: Italian | Type: Main Course | Serves: 8 |
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Source:
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Cooking Light Sept 2010 |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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EGGPLANT: 2 large eggs, lightly beaten 1 tbs. 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 tsp. crushed red pepper 1 1/2 tsp. minced garlic 1/4 tsp. 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 tsp. salt 8 oz. thinly sliced mozzarella cheese 3/4 cup (3 ounces) finely grated fontina cheese |
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Instructions:
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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. Nutritional Information Calories: 318 Fat: 15.1g (sat 8.2g,mono 2.7g,poly 0.6g) Protein: 19.3g Carbohydrate: 26.8g Fiber: 4.8g Cholesterol: 99mg Iron: 1.6mg Sodium: 655mg Calcium: 365mg |
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Related recipes:
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None |
2010-09-07