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Low-Fat Eggplant Parmesan Recipe

   
 

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     Low-Fat Eggplant Parmesan

Category   Entrees - Maindishes
Sub Category   None
Preptime   15-20 min

Ingredients
2 tbsp plus 1 tsp olive oil
2 cloves garlic, minced (or more to taste)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 cans (14 1/2 oz each) tomato sauce
1 can (6 oz) tomato paste (or 1 cup chopped sun-
dried tomatoes)
2 tbsp oregano
2 tbsp basil
 
1-2 tsp whole cumin seed (to taste)
salt and pepper to taste
2 medium large eggplants
2 egg whites
1 lb mozzarella cheese, sliced or shredded
1-2 cups bread crumbs

Instructions
In a large skillet, saute the garlic , onion, and green pepper n 2 tbsp olive oil until softened. Add the tomato sauce and tomato paste (or sun-dried tomatoes). Simmer for 30 minutes, stirring occasionally. Add the oregano, basil, cumin, and salt and pepper to taste. Continue cooking over low heat, stirring frequently, for at least 2 hours.
Preheat oven to 400 degrees. Peel the eggplants and slice into one-quarter-inch rounds. Lay the eggplant slices on a flat surface and sprinkle with salt. Let drain in a colander for 30 minutes. Wipe the eggplant slices and pat dry with paper towels.
Brush the eggplant slices with egg white and coat on both sides with bread crumbs. Bake the slices on a cookie sheet for 10 minutes. Turn and bake for an additional 8 minutes. Both side should be dark golden brown. Leave oven on at 400 degrees.
Brush the bottom of a 10x10 baking dish with the remaining 1 tsp of olive oil. Make a tight layer of eggplant slices in the bottom of the dish. Top the eggplant with red sauce, then cover with mozzarella cheese. Repeat the layering until all ingredients are used (usually 3 layers). Bake until the sauce and cheese are bubbling, about 15-20 minutes. Cut into squares and serve hot.
Serving Suggestions
Extra Point- Extra sauce for pasta dish. Green salad tossed with oil and balsamic vinegar.


Originally Submitted
9/4/2010





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