Eggplant Parm

Eggplant Parm

This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian style date night or a scoop of gelato for a kid-friendly Italian night.
Prep Time45 mins
Cook Time1 hr 30 mins
Course: Entrees
Cuisine: Italian
Keyword: eggplant parmigiana, eggplant recipe, entrée recipe, meatless dinner recipe, meatless recipe, parmigiana recipe

Ingredients

Eggplant:

  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • ¼ 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:

  • ½ cup torn fresh basil
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • ½ teaspoon crushed red pepper
  • teaspoons minced garlic
  • ¼ teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 1 (24-ounce) jar premium pasta sauce
  • ¼ teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • ¾ cup (3 ounces) finely grated fontina cheese

Instructions

  • Preheat oven to 375°.
  • 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.
  • To make filling, combine basil and next 6 ingredients (through egg).
  •  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.

Notes

Adapted from our partners at Cooking Light


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