Light and Healthy Eggplant Parmesan

Savor the flavors of this light and healthy Eggplant Parmesan, a kosher-dairy dish that is sure to delight your taste buds. Tender eggplant slices are breaded, baked to perfection, and layered with a savory tomato sauce, creamy mozzarella, and grated Parmesan cheese. Perfect for a satisfying meal that won't weigh you down.

Ingredients

1 1⁄8	kg eggplants (about 2 medium), peeled and sliced
5	egg whites
5	tablespoons water (cold)
2 1⁄4	cups plain breadcrumbs (dry)
2 1⁄2	cups fresh tomatoes, chopped with all juices
4	garlic cloves, minced
1⁄2	cup onion, fresh and chopped
1	tablespoon fresh basil, chopped (or 1 tsp dried)
1	tablespoon olive oil
1⁄2	cup 1% low-fat milk
	olive oil flavored cooking spray (Pure, Pam)
250	g fat-free mozzarella cheese, shredded
1⁄4	cup parmesan cheese, grated
	salt
	fresh grated black pepper, as desired

Instructions

• 1. Preheat the oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper or foil and lightly spray with olive oil.
  3. Peel the eggplants and slice them crosswise into approximately 1/4-inch thick slices.
  4. In a shallow dish, beat the egg whites with water. Dip the eggplant slices into the egg whites, then coat them thoroughly with breadcrumbs.
  5. Arrange the breaded eggplant slices on the prepared baking sheet and lightly spray with olive oil.
  6. Bake for 30 minutes, turning the eggplant slices over after 20 minutes, until golden brown.
  7. In a pan, heat olive oil and sauté the onion until tender. Add garlic and basil, then add the chopped tomatoes with their juices.
  8. Reduce the heat, add milk, and sauté for 2-4 minutes until the tomatoes are tender and the mixture is slightly thickened.
  9. Transfer one-third of the tomato sauce mixture to a greased baking dish (approximately 39x25 cm or a 9-inch square).
  10. Layer half of the eggplant slices over the sauce.
  11. Top with half of the remaining tomato sauce and half of the mozzarella.
  12. Repeat the layers with the remaining eggplant, tomato sauce, and mozzarella.
  13. Sprinkle grated Parmesan on top and bake for 20 minutes, until the eggplant is hot and the cheese is bubbly.
  14. Serve hot and enjoy the delightful flavors!

Aug 05, 2024