Eggplant Parmesan (Ovo Lacto)
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Yield
6 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| ½ | cup |
whole-wheat flour
|
|
| 3 | each |
egg whites
or 1/2 cup egg substitute |
*
|
| ¼ | cup |
milk, skim
|
|
| 2 | cups |
bread crumbs
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | cups |
tomato sauce
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | cup |
mozzarella cheese
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 118 | ml |
whole-wheat flour
|
|
| 3 | each |
egg whites
or 1/2 cup egg substitute |
*
|
| 59 | ml |
milk, skim
|
|
| 473 | ml |
bread crumbs
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
white pepper
|
|
| 473 | ml |
tomato sauce
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
mozzarella cheese
optional |
*
|
Directions
Preheat oven to 350℉ (180℃).
Slice eggplant into ¼ inch thick rounds.
Prepare three bowls, the first with the flour mixed with ½ teaspoon salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining ½ teaspoon salt, oregano, and pepper.
Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture.
Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and ¼ cup parmesan cheese.
Make another layer of slices on the first layer, staggering slices so they don't completely overlap lower slices.
Sprinkle second layer with remaining 1 cup tomato sauce and ¼ cup parmesan cheese.
Cover casserole and bake for 45 minutes.
Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted.
