Appetizer: Eggplant Parmigiana II

A lower fat version of this tasty dish.

This recipe includes superfoods such as:

Basil

Health benefits of Eggplant Parmigiana II

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 unpeeled eggplant, sliced thin
2 large eggs
4 fl oz water
1 1/2 cups bread crumbs
1 lb part skim milk ricotta cheese
4 slices mozzarella cheese shredded
2 cups tomato sauce
1/2 tsp salt
1 tbsp basil
1 tsp leaves oregano
1/3 tbsp parsley
1/4 cup parmesan cheese
1 second olive oil cooking spray

Instructions

1. Whisk together 1 egg, water and salt.

2. Thinly slice eggplant and dip in egg then bread crumbs.

3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.

4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.

5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.

6. Top with eggplant and sauce alternating ending with sauce.

7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.