A recipe from the Sneaky Kitchen
1 egg or 2 egg whites (Note)
1 pound (at least) eggplant
1/2 C. dried bread crumbs (Note #2)
4 C. of your favorite spaghetti sauce
1/4 C. chopped basil or 1 tsp. dried (Note #3)
1/2 tsp. black pepper
1 C. shredded mozzarella cheese, part skim
1/4 C. parmesan cheese
2 Tbsp. more dried bread crumbs
Preheat oven to 400ºF. Line baking sheet with foil
& spray with cooking spray. (Note #4)
Peel eggplant or not & slice
1/4" thick. Beat egg until frothy. Dip each slice of
eggplant into egg, then into bread crumbs, pressing down so
crumbs stick better to eggplant. Place on baking sheet & spray tops with cooking spray. Bake until slightly browned; turn with kitchen tongs
& continue to bake until golden brown. Remove from oven.
In a med. bowl stir together spaghetti sauce,
pepper & basil. Spoon about 3 Tbsp. sauce into a 9"
square glass baking dish or similar casserole dish.
Place layer of eggplant over sauce & sprinkle with mozzarella. Continue layers ending with sauce. Mix
remaining bread crumbs & sprinkle over top. Put in oven; reduce heat to 350º
F. Bake about 20 min. or until eggplant is hot, top is slightly
browned & sauce is bubbly. Before serving garnish
with a few fresh basil leaves.
Note: I use 1 whole
Eggland's Best; they are higher in nutrition & lower in cholesterol.
Note #2: Whole wheat
bread crumbs are heathiest; or use gluten-free
Note #3: An
interesting substitute is to use chopped fresh dill instead of basil,
both in the sauce & as a garnish.
Note #4: Often
instead of baking them, I spray both sides of crumbed slices
with cooking spray & brown in a heavy lg. skillet.