Eggplant Parmesan (version XVII)

1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
32 ounces  tomato sauce
28 ounces  whole tomatoes, undrained and chopped
6 ounces tomato paste
2 cloves garlic, minced
1 pound eggplants, sliced crosswise 1/4-inch
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 mozzarella cheese, part skim milk
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.

Serving Ideas : Garnish with fresh oregano sprigs, if desired.

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