Homemade Eggplant Parmesan
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Parmesan Eggplant Shrimp Bake
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Review This Recipe | Homemade Eggplant Parmesan – This healthy, homemade eggplant parmesan recipe, includes the second recipe for the cheese tomato topping. Thick sliced eggplant is breaded and baked, topped with the phenomenal tomatoe cheese mixture, layered and baked again. A simple easy eggplant parmesan recipe, that is 100% homemade! Prep Time: 10-15 mins |
Ingredients to make Homemade Eggplant Parmesan
2 egg whites
2 1/2 lbs eggplant, peeled and cut crosswise into 1/4″-thick slices
1/2 cup plain dried bread crumbs
Olive oil spray
1 cup tomatoes, chopped with their juice
1/4 cup chopped fresh basil or 1 tsp dried
1/2 tsp black pepper
1 cup shredded part-skim mozzarella cheese (about 4 oz)
1/4 cup grated Parmesan cheese
4 cloves garlic
1/2 cup onion, chopped
Directions to make Homemade Eggplant Parmesan
Preheat the oven to 400°F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
In a shallow dish, beat the egg whites and 2 Tbsps of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant. Place eggplant on prepared baking sheet and spray oil over eggplant slices. Bake 30 minutes, turning eggplant over after 20 minutes, until golden brown and cooked through.
Sauté the onions and garlic with oil spray. In a medium bowl, stir together tomatoes and their juice, basil, salt, pepper, garlic, and onions. Spoon 3 Tbsps of tomato mixture into bottom of 9\” square glass baking dish.
Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, tomato mixture, and mozzarella. Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
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