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Eggplant Parmesan Casserole

May 9, 2010

There has been an eggplant sitting on the counter of the Jones’s home for about a week now. Emily and I have finally been motivated enough tonight to make a popular Italian dish. We had put off making this meal thinking it was going to be too involved and complicated but in the end we found it was both easy to make and totally satisfying! I can’t wait, to heat some leftovers up tomorrow!


1/2 cup of dry white wine

1 tablespoon dried basil

1 tablespoon dried oregano

4 (8-ounce) cans no-salt added tomato sauce

1 (28-ounce) can no-salt added whole tomatoes, undrained and chopped

1 (6-ounce) can tomato paste

2 garlic cloves, minced

2 (1-pound) eggplants, cut crosswise into 1/4-inch slices

1/4 cup water

3 egg whites, lightly beaten

1 1/4 cups Italian-seasoned breadcrumbs

1/4 cup grated Parmesan cheese

Vegetable cooking spray

3 cups (12 ounces) shredded part-skim mozzarella cheese

Fresh oregano sprigs (optional)


Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels.

Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350 degrees for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, or not.

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