This lovely eggplant parmesan is made with low fat mozzarella cheese and is spiced with freshly ground black pepper. The ingredients needed are mentioned below.
(Please note that the brands mentioned here are the ones I generally use but you may use any brand of product you choose).
Ingredients:
1. Two medium sized eggplants, cut into thin slices.
2. Two and a half cups of Dei Fratelli all purpose tomato sauce.
3. Six teaspoons of water.
4. Ten ounces of breadcrumbs.
5. Eight tablespoons of sliced basil leaves.
6. Three ounces of Kraft grated cheese.
7. Three medium sized eggs (only egg whites).
8. Three ounces of Kraft Polly-O part skim mozzarella cheese.
9. Half a teaspoon of salt.
10. Half a teaspoon of Mccormick's black pepper, ground.
Preparation:
1. First power on the oven and preheat it to 400 degrees Fahrenheit. Take two baking trays and spray the base of the tray with some Meijer non-stick cooking spray. Also take a 9 inch baking casserole dish and spray it with cooking spray as well.
2. Now take two medium sized bowls. In one bowl, mix the egg whites and water together and in another one mix the salt, black pepper and 1.5 ounces of Kraft grated parmesan cheese together. Take the thin eggplant pieces and dip them into the bowl containing the egg and water mixture first and then into the parmesan cheese mixture.
3. Place the dipped eggplants on the coated baking trays and let it bake for about 16 minutes. Now, flip the eggplants over and let it bake for another 16 minutes or till the eggplants are nice and crispy.
4. Take a bowl and mix the sliced basil leaves and the Dei Fratelli sauce together. Coat about half a cup of this sauce mix onto the base of the baking casserole dish. Place half of the eggplants on top of the sauce mix and then layer one cup of the sauce over the eggplants. Top it off with 1.5 ounces of mozzarella cheese.
5. Place the left over eggplant slices on top and once again layer one cup of the sauce mix followed by the remaining 1.5 ounces of mozzarella cheese. Finally top it off with the left over Kraft parmesan cheese. Place the baking dish in the oven and let it bake for about twenty minutes or till the tomato sauce starts bubbling.
