2 1-lb eggplants, peeled and cut crosswise into 1/4 inch slices
Cooking Spray
Filling-
1/2 cup torn fresh basil
1/4 cup grated fresh Parmesan
1/2 tsp crushed red pepper
1.5 tsp minced garlic
16-oz container part-skim Ricotta
1 large egg, lightly beaten
Remaining ingredients-
24-oz jar pasta sauce
8-oz thinly sliced mozzarella
3/4 c finely grated fontina
Instructions
Preheat oven to 375.
To make eggplant, combine 2 eggs and water in a shallow dish. Combine panko and parmesan in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, shaking off excess. Place eggplant 1 inch apart on baking sheet coated with cooking spray. Bake for 30 mins, turning once and rotating baking sheets after 15 mins.
To make filling, combine basil and next 6 ingredients (through egg).
To assemble, spoon 1/2 cup sauce in bottom of 13x9 pan coated with cooking spray. Layer half of eggplant slices over sauce. Top with about 3/4 cup sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup of sauce. Cover tightly with aluminum foil coated with cooking spray. Bake for 35 mins. Remove foil and top with remaining third of mozzarella and 1/4 cup of fontina. Bake for 10 more minutes or until sauce is bubbly and cheese melts. Cool for 10 mins.
Originally Submitted
10/30/2010
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