Panko-Crusted Eggplant Parmesan
3/4 cup panko Japanese bread crumbs
1/4 cup grated Parmesan cheese (use soy Parmesan)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 egg whites
1 large eggplant, about 1-1/2 pounds, cut into 1/2-inch slices (about 16 slices)
Sauce
4 cloves garlic, peeled and sliced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup fresh basil
1/2 cup shredded part-skim mozzarella (or use Soy alternative)
1/2 pound angel hair pasta, cooked following package directions
Directions
1. Eggplant: Heat oven to 400 degrees F. Place a large rack on a baking sheet and spray with nonstick cooking spray.
2. In a pie plate, mix together panko, Parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites.
3. Dip each slice of eggplant into egg whites and then into panko mixture, coating both sides. Place eggplant on prepared baking rack. Bake at 400 degrees F. for 45 minutes, until browned and tender.
4. Sauce: While eggplant is baking, make sauce. Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Cook garlic until lightly browned, about 3 minutes, stirring occasionally. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 minutes. Tear basil into bite-size pieces and stir in.
5. Overlap eggplant slices slightly on the baking sheet, making four piles. Spoon sauce evenly over each portion (reserve a quarter of it for serving) and evenly sprinkle with mozzarella cheese. Bake an additional 10 minutes.
6. Serve eggplant with cooked pasta and reserved sauce. Makes 4 servings.
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Source: Family Circle Magazine, January 2010
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Panko-Crusted Eggplant Parmesan
