I recently became involved in an online cooking/food community. They do a recipe swap each week with some sort of theme. This week's theme was vegetarian so I knew I should finally participate. I was pretty happy to see the recipe I received - Eggplant Parmesan, from Jaire30 of Sweet Beginnings. It's been a while since I've made an eggplant dish so I was excited to try it!
Jeremy and I both really enjoyed this dish. Jeremy thought that the eggplant was the perfect thickness and I have to agree with him. I also liked that the eggplant was baked instead of fried. It reheated well the next day so it made a great lunch. This will definitely go into our rotation of meals!
- Heat oven to 400°F. Coat baking sheet and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
- Peel Eggplant and cut crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture.
- Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
- Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.