Eggplant alla Parmigiana
1-1/4 pounds eggplants (1 large or 2 medium eggplants)
3 to 4 cups of tomato sauce
3/4 cup grated, smoked mozzarella cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 cup all-purpose flour
1 cup egg substitute or 2 eggs or 4 egg whites
1-1/2 cups fine bread crumbs
1/2 teaspoon dried oregano
2 tablespoons finely chopped parsley
Black pepper, freshly ground
Nonstick cooking spray
Heat oven to 400 degrees F or 200 deg C).
Cut eggplant crosswise into 1/4-inch thick slices. Sprinkle with salt on both sides. Lay it on baking sheet for 30 minutes until juices appear.
Rinse the eggplant slices. Blot dry.
Mix oregano and half the parsley into bread crumbs.
Dip eggplant slices individually into flour. Shake off excess flour. Now dip it into egg, and then into the crumbs (step 4).
Spray a baking sheet with oil. Place eggplant slices on it. Now spray the tops with olive oil. Bake 10 minutes on each side until soft and tender inside.
Lightly oil a baking dish large enough to accommodate all the eggplant. Spoon a little sauce into it. Add one third of the slices, one third of sauce and one third of the cheeses. Repeat layers twice more.
Bake 20-30 minutes, until top becomes crusty.
Makes 6 appetizer servings
Nutrition Information (Per Serving)
Calories - 248
Fat - 6 grams
Calories from fat - 22 percent
Carbohydrates - 35 grams
Protein - 14 grams
Cholesterol - 14 milligrams
Sodium - 995 milligrams.