Italian food is my comfort food. I crave those savory and cheesy meals frequently. So attempting a form of eggplant parm was a challenge that I gladly accepted.
Before we begin, let me say that I am not very familiar with eggplant and this is the first time I have actually attempted cooking with it. I was pleasantly pleased and have altered this recipe to include some additional items for some added flavor after my first tasting. Also, one thing that I read after my first attempt said to slice the eggplant, salt it and then lay the eggplant slices on paper towels to take that bitterness out of the eggplant. This will apparently make the eggplant very tender. So I would say try this if you have the time. Obviously, I did not do that as I read about it after my attempt, but I would try it the second go around.
So here is what you will need:
Step 1:
While the eggplant sits salted on a paper towel. Prepare a large flat cooking sheet by spraying the pan with non stick spray and preheat the oven to 425 degrees. Next, mix together the 3 egg whites in a bowl. Add a pinch of salt and pepper and Italian Seasoning (I used about a teaspoon of Italian Seasoning) and mix again.
Step 2:
Dip the slices of eggplant in the seasoned egg white mixture placing them each on the cooking sheet once coated. Sprinkle each slice with Parmesan cheese and cook for 15-20 minutes or until eggplant is tender and cheese is melted. It should look like this before it goes into the oven:
Before we begin, let me say that I am not very familiar with eggplant and this is the first time I have actually attempted cooking with it. I was pleasantly pleased and have altered this recipe to include some additional items for some added flavor after my first tasting. Also, one thing that I read after my first attempt said to slice the eggplant, salt it and then lay the eggplant slices on paper towels to take that bitterness out of the eggplant. This will apparently make the eggplant very tender. So I would say try this if you have the time. Obviously, I did not do that as I read about it after my attempt, but I would try it the second go around.
So here is what you will need:
- 1 medium eggplant, (sliced in 16 pieces about 1/2 inch thick)
- 3 egg whites
- 1/4 cup grated Parmesan cheese
- 1 to 1.5 cup marinara sauce of choosing (I normally use a low sodium heart healthy version and use more than a cup)
- 1 pound part skim mozzarella cheese, sliced into 1 ounce pieces
- nonstick cooking spray
- Red Pepper Flakes (if you like some spice)
- Italian Seasoning
- Fresh Basil (optional)
- Salt and Pepper
Step 1:
While the eggplant sits salted on a paper towel. Prepare a large flat cooking sheet by spraying the pan with non stick spray and preheat the oven to 425 degrees. Next, mix together the 3 egg whites in a bowl. Add a pinch of salt and pepper and Italian Seasoning (I used about a teaspoon of Italian Seasoning) and mix again.
Step 2:
Dip the slices of eggplant in the seasoned egg white mixture placing them each on the cooking sheet once coated. Sprinkle each slice with Parmesan cheese and cook for 15-20 minutes or until eggplant is tender and cheese is melted. It should look like this before it goes into the oven:
Step 3:
Remove from oven and reduce the heat to 350 degrees. Next select the 8 largest slices of eggplant. Place a large spoonful of marinara sauce on top of the large slice of eggplant and top with a slice of mozzarella cheese. Next add a smaller piece of eggplant on top of the 1st layer of cheese and add another slice of cheese and top with another spoonful of marinara sauce. Then sprinkle the red pepper flakes on top. Repeat this on the other 7 large slices of eggplant. So the layers should go like this from the bottom to the top:
1) Large slice of eggplant
2) Marinara Sauce
3) Cheese
4) Small slice of eggplant
5) Cheese
6) Marinara Sauce and Red Pepper Flakes or other seasoning of choice
It should turn out something like this:
Remove from oven and reduce the heat to 350 degrees. Next select the 8 largest slices of eggplant. Place a large spoonful of marinara sauce on top of the large slice of eggplant and top with a slice of mozzarella cheese. Next add a smaller piece of eggplant on top of the 1st layer of cheese and add another slice of cheese and top with another spoonful of marinara sauce. Then sprinkle the red pepper flakes on top. Repeat this on the other 7 large slices of eggplant. So the layers should go like this from the bottom to the top:
1) Large slice of eggplant
2) Marinara Sauce
3) Cheese
4) Small slice of eggplant
5) Cheese
6) Marinara Sauce and Red Pepper Flakes or other seasoning of choice
It should turn out something like this:
Step 4:
Place back in the oven for an additional 15 minutes or until cheese is melted. Then top with fresh basil (optional) and add a pinch of salt and pepper. Enjoy!
Place back in the oven for an additional 15 minutes or until cheese is melted. Then top with fresh basil (optional) and add a pinch of salt and pepper. Enjoy!