Eggplant Parmesan (version III)

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1 1-pound eggplants, cut crosswise into 1/4-inch slices
1/4 cup dry white wine
1/2 tablespoon basil
1/2 tablespoon oregano
1-16 ounce can tomato sauce
1-14/15 ounce can diced tomatoes
1/2  6 ounce can tomato paste
1 large clove garlic, minced
2 tablespoons water
1 egg white, lightly beaten
1/2 cup wholegrain dry breadcrumbs
1 tablespoon italian blend seasoning
2 tablespoons fresh grated parmesan
1-1/2 cup shredded mozzarella cheese

Place sliced eggplant in 4 equal stacks on a dishtowel or paper towels; set a large dinner plate on top of the eggplant and stack books or another heavy object atop to help squeeze out moisture, about 30 minutes. Meanwhile, combine next 7 ingredients in saucepan and bring to boil; reduce heat and simmer, uncovered, about 20 minutes. Spray a large cookie sheet with cooking spray. Combine breadcrumbs, Italian seasoning, and Parmesan in a shallow dish big enough around for the eggplant slices to fit into.

In another similar dish, combine egg white and water . Dip eggplant slices in egg white mixture and then dredge in crumb mixture. Broil half of the eggplant on prepared cookie sheet 5 minutes on each side or until browned.

Pour half (see note) of the tomato mixture into a greased 8-inch or 9-inch glass or ceramic dish or stainless pan. Arrange broiled eggplant atop sauce. Broil remaining eggplant.

While the eggplant is broiling, sprinkle half the mozzarella over eggplant in the pan. Top with remaining sauce. Arrange second batch of eggplant over that, and top with remaining cheese. Bake at 350 degrees about 30 minutes or until bubbly. Let stand 5 minutes before serving.

Note: This recipe is very saucy. You might considering reducing the tomato sauce to just 8 ounces, or preparing as directed and taking out 1/2 to 3/4 before using in the recipe and saving it for some other purpose.



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