Wednesday, June 8, 2011

Eggplant Casseroll

3 egg whites
3 tablespoons water
1/2 cup bread crumbs
1 cup freshly grated Parmesan cheese, divided
2 medium to large eggplants, sliced 1/4-inch thick
2 28-ounce cans plum tomatoes, drained
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 6-ounce can tomato paste
2 tablespoons each, chopped fresh oregano, basil and thyme (or 1 tablespoon each, dried)
1/2 pound part-skim mozzarella cheese, grated

Preheat oven to 400 degrees. Spray two baking sheets with nonstick cooking spray. Beat egg whites with water until frothy.

Combine bread crumbs with 1/2 cup Parmesan cheese in a shallow bowl. Dip each eggplant slice in egg white mixture then dredge slices in crumb mixture. Place on baking sheets and bake 15 minutes or until golden. Turn slices and bake another 15 minutes. Let cool.

Meanwhile, chop tomatoes into small cubes. Heat olive oil in saucepan and sauté onion and garlic, stirring for 1 minute. Add chopped tomatoes and tomato paste, then herbs. Stir well and simmer over low heat for 30 minutes.

Spray baking dish with nonstick cooking spray. Put 1 1/2 cups tomato sauce on bottom of baking dish and cover with layer of eggplant slices, overlapping slightly.

Add layer of mozzarella, continue with layers finishing with eggplant, then mozzarella and sprinkle with remaining Parmesan cheese. Bake in 350-degree oven for 20 to 30 minutes or until bubbly and golden.

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