Low-fat Eggplant Parmesan (kosher-dairy)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/8 kg eggplants (about 2 medium)
• 5 egg whites
• 5 tablespoons water (cold tub)
• 2 1/4 cups plain breadcrumbs (dry)
• 2 1/2 cups fresh tomatoes (chopped with all juices)
• 4 garlic cloves (minced)
• 1/2 cup onion (fresh, chopped)
• 1 tablespoon fresh basil (chopped, or 1 tsp dried)
• 1 tablespoon olive oil
• 1/2 cup 1% low-fat milk
• olive oil flavored cooking spray (pure , pam)
• 250 g fat free mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (grated)
• salt
• fresh grated black pepper, as desired

Recipe

• 1 preheat over to 400°f.
• 2 line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
• 3 peel eggplants, and cut crosswise into ~1/4"-thick slices.
• 4 beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
• 5 arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
• 6 bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (to prepare the entire amount i had to do this twice).
• 7 heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
• 8 lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
• 9 spoon 1/3 of tomato sauce mixture from pan and spread into sprayed baking dish. 39x25 cm baking dish (or 9-inch square).
• 10 place half of eggplant over sauce.
• 11 spoon 1/2 of remaining tomato sauce over eggplant.
• 12 sprinkle half of mozzarella on top.
• 13 repeat with remaining eggplant, tomato sauce and mozzarella.
• 14 sprinkle parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
• 15 serve hot.
• 16 enjoy!