Eggplant Parmesan

 

Ingredients:  

 

1/2 cup dry white wine 

 

1 tbsp dried basil 

 

1 tbsp dried oregano 

 

4 (8-ounce) cans no-salt-added tomato sauce 

 

1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped 

 

1 (6-ounce) can tomato paste 

 

2 garlic cloves, minced 

 

2 (1-pound) eggplants, cut crosswise into 1/4-inch slices 

 

1/4 cup water 

 

3 egg whites, lightly beaten 

 

1 1/4 cups Italian-seasoned breadcrumbs 

 

1/4 cup grated Parmesan cheese 

 

Vegetable cooking spray 

 

3 cups (12 ounces) shredded part-skim mozzarella cheese 

 

Fresh oregano sprigs (optional) 

 

Directions: 

 

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. 

 

Place eggplant in a large bowl, and add water to cover, and let stand 30 minutes. 

 

Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese, and stir well. 

 

Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. 

 

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. 

 

Repeat procedure with remaining eggplant. Set eggplant aside. 

 

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. 44

 

Arrange half of eggplant over sauce, and top with half of mozzarella cheese. 

 

Repeat layers with remaining sauce, eggplant, and cheese. 

 

Bake at 350° for 30 minutes or until bubbly. 

 

Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

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