Monday, September 24, 2012

Eggplant Lasagna

Chances are if you are here, you too had leftover eggplant pieces from making Chicken and Eggplant Parmesan.  As I mentioned, this is so easy and really really delicious!  What a great way to use up eggplant and get a second meal out of the deal.  
Eggplant Lasagna


1 large eggplant cut crosswise into 1/2-inch slices
2 egg whites
1/4 teaspoon salt 
1 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
2 teaspoons dried basil
1 cup nonfat ricotta cheese (I used part-skim) 
1-1/2 cups grated low-fat mozzarella cheese (again, part-skim)
Tomato Wine Sauce (or use your favorite marinara. I suggest extra for serving)

Cut the eggplant into 1/2 slices, lightly salt each slice and then line them up on a bed of paper towel, allow them to sit for 20-30 minutes.  By doing this, the salt will help pull out the excess moisture allowing your eggplant to get crispier rather than soggy. 
Preheat oven to 350 degrees F. Spray a glass baking dish with cooking spray. 

Lightly beat egg whites with salt in a large shallow bowl.

In another large bowl, combine the bread crumbs, Parmesan cheese, and basil.
Dip the eggplant slices in the egg whites, then coat them evenly with the breadcrumb mixture.

Place the breaded slices to the side.
In a large skillet, heat olive oil until shimmering hot.  Cook the eggplant until golden brown on each side.  
Spread a thin layer of the sauce in the bottom of  the glass baking dish.

Layer half of the eggplant slices on top of the sauce. Spread a hearty portion of ricotta cheese evenly on the eggplant and top with more sauce and half of the mozzarella.
Create a second layer with the remaining eggplant slices and cover them with the remaining sauce.
Sprinkle the top with the last 1/2 cup of mozzarella and bake, uncovered, for 10-15 minutes, until the cheese is melted and bubbly.
Listening to: Tracy Chapman - Broken

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