We’ve made this recipe a handful of times, but it somehow fell by the wayside and we didn’t make it for probably close to a year. We made it again recently and were surprised at just how good it was. Why haven’t we been making this recipe on a regular basis? It’s so, so good. It’s labeled as a “lighter version” recipe, as it’s baked and not fried, without a whole lot of breading, but it really doesn’t taste like a light recipe in the slightest. It actually reminded us of the eggplant parmesan dishes we had when in Italy – full of the simple and awesome flavours that make this dish great.
And as an added bonus – we’ve learned that it freezes and reheats quite well! Something that will come in handy as we fill up our freezer in the next few weeks.
(Adapted from a recipe found on EatingWell.com ages ago)
- 2 eggplants (about 2lbs total)
- 3 egg whites
- 3 tbsp water
- 1 cup breadcrumbs
- 1/2 cup grated parmesan (I suppose any will do, but we usually use the good parmigiano reggiano,, because… well, if you’re going to use cheese why not use the good stuff?)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup slivered basil leaves
- 2 1/2 cups tomato sauce (Use a good sauce! It makes all the difference. That doesn’t mean an expensive sauce, necessarily – just one that is packed full of flavour.)
- 3/4 cup grated mozzarella cheese
- Preheat oven to 400°F. Coat two baking sheets and a lasagna tray (8 x 11.5″ or so) with cooking spray.
- Whisk together egg whites with water until frothy, and pour into a shallow dish (I use a plate). Combine breadcrumbs, 1/4 cup of parm, salt & pepper on another plate.
- Slice eggplant lengthwise into 1/4″ slices and dip first into egg whites, then breadcrumbs, coating both sides. Arrange in a single layer on baking trays, and bake for 15 minutes per side.
- Stir basil into tomato sauce. Spread 1/2 cup sauce into lasagna pan. Arrange half of the eggplant slices into the dish, overlapping slightly.
- Spoon 1 cup sauce over eggplant, and sprinkle with half of the mozzarella cheese.
- Add remaining eggplant slices, and top with sauce, then remaining mozzarella and parmesan.
- Bake uncovered for 15-20 minutes, until top is bubbly and golden.