2 medium eggplants, peeled and cut crosswise into 1/4-1/2 inch slices
Cooking spray
1/2 cup basil, otnr
1/2 cup parmigiano reggiano cheese, grated
1/2 tsp red pepper flakes
1.5 tsp garlic, minced
16 oz ricotta
24 oz pasta sauce
1/2 tsp salt
8 oz mozzarella cheese, thinly sliced
3/4 cup fontina cheese, finely grated
2 cups whole wheat panko breadcrumbs
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, 1/4 cup parmesan cheese, red pepper, garlic, salt, ricotta, and 1 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.
Originally Submitted
8/13/2013
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