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Cook Time:45 minsAdditional Time:1 hr 45 minsTotal Time:2 hrs 30 minsServings:8Yield:2 casseroles, 4 servings each (about 3/4 cup)Jump to Nutrition Facts
Cook Time:45 minsAdditional Time:1 hr 45 minsTotal Time:2 hrs 30 minsServings:8Yield:2 casseroles, 4 servings each (about 3/4 cup)
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:1 hr 45 mins
Additional Time:
1 hr 45 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:8
Servings:
8
Yield:2 casseroles, 4 servings each (about 3/4 cup)
Yield:
2 casseroles, 4 servings each (about 3/4 cup)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 eggplants (about 1 pound each), cut into 12 slices each1 ½teaspoonskosher salt, divided¾cupwhole-wheat flour3/4 cup liquid egg whites or 6 large egg whites2 1/2 cups fine dry breadcrumbs (see Tips), preferably whole-wheat3tablespoonsItalian seasoning, divided4tablespoonsextra-virgin olive oil, dividedOlive oil cooking spray2 28-ounce cans crushed tomatoes (see Tips)1 ½cupsshredded part-skim mozzarella cheese, divided4tablespoonsfinely shredded Parmigiano-Reggiano cheese, dividedFresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
2 eggplants (about 1 pound each), cut into 12 slices each
1 ½teaspoonskosher salt, divided
¾cupwhole-wheat flour
3/4 cup liquid egg whites or 6 large egg whites
2 1/2 cups fine dry breadcrumbs (see Tips), preferably whole-wheat
3tablespoonsItalian seasoning, divided
4tablespoonsextra-virgin olive oil, divided
Olive oil cooking spray
2 28-ounce cans crushed tomatoes (see Tips)
1 ½cupsshredded part-skim mozzarella cheese, divided
4tablespoonsfinely shredded Parmigiano-Reggiano cheese, divided
Fresh basil for garnish
DirectionsPlace 2 layers of paper towels on a baking sheet or cutting board. Place half the eggplant slices on the paper towels. Sprinkle with 3/4 teaspoon salt. Cover with another double layer of paper towels. Top with the remaining eggplant slices and sprinkle with the remaining 3/4 teaspoon salt. Cover with another double layer of paper towels. Let stand at room temperature for 1 hour.Position oven racks in upper and lower positions and place a large baking sheet on each rack to heat; preheat to 425 degrees F.Blot the eggplant slices with more paper towels. Put flour in one shallow dish, egg whites in another. Combine breadcrumbs and 2 tablespoons Italian seasoning in a third dish. Dip each slice of eggplant in the flour, shaking off excess. Dip in the egg, letting the excess drip off, then press into the breadcrumbs.Remove the heated baking sheets from the oven and add 2 tablespoons oil to each, tilting to coat. Place half the eggplant on each baking sheet, not letting the slices touch. Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices over and continue baking until golden brown, about 15 minutes more.Combine crushed tomatoes and the remaining 1 tablespoon Italian seasoning in a medium bowl.To assemble: Coat two 8-inch-square baking dishes with cooking spray. Spread 1/2 cup of the tomatoes in each prepared baking dish. Make a layer of 6 eggplant slices over the sauce. Spread with 1 cup of tomatoes and sprinkle with 1/4 cup mozzarella. Top with the remaining 6 slices of eggplant, a generous 1 cup tomatoes, 1/2 cup mozzarella and 2 tablespoons Parmesan.To serve: Bake until the sauce is bubbling and the cheese is melted, about 15 minutes. Serve garnished with basil, if desired. To freeze: Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)TipsMake Ahead Tip: Prepare through Step 6, cover and freeze (unbaked) for up to 3 months. Thaw in the refrigerator for 2 days. Uncover and bake at 400°F for 40 to 45 minutes.To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse (or fine) crumbs form. To make dry breadcrumbs (coarse or fine), spread on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or 1/3 cup dry breadcrumbs.Sodium amounts vary widely among brands of crushed tomatoes. And although it’s hard to find any that are labeled “low-sodium,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.Originally appeared: EatingWell Magazine, September/October 2013
Directions
Place 2 layers of paper towels on a baking sheet or cutting board. Place half the eggplant slices on the paper towels. Sprinkle with 3/4 teaspoon salt. Cover with another double layer of paper towels. Top with the remaining eggplant slices and sprinkle with the remaining 3/4 teaspoon salt. Cover with another double layer of paper towels. Let stand at room temperature for 1 hour.Position oven racks in upper and lower positions and place a large baking sheet on each rack to heat; preheat to 425 degrees F.Blot the eggplant slices with more paper towels. Put flour in one shallow dish, egg whites in another. Combine breadcrumbs and 2 tablespoons Italian seasoning in a third dish. Dip each slice of eggplant in the flour, shaking off excess. Dip in the egg, letting the excess drip off, then press into the breadcrumbs.Remove the heated baking sheets from the oven and add 2 tablespoons oil to each, tilting to coat. Place half the eggplant on each baking sheet, not letting the slices touch. Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices over and continue baking until golden brown, about 15 minutes more.Combine crushed tomatoes and the remaining 1 tablespoon Italian seasoning in a medium bowl.To assemble: Coat two 8-inch-square baking dishes with cooking spray. Spread 1/2 cup of the tomatoes in each prepared baking dish. Make a layer of 6 eggplant slices over the sauce. Spread with 1 cup of tomatoes and sprinkle with 1/4 cup mozzarella. Top with the remaining 6 slices of eggplant, a generous 1 cup tomatoes, 1/2 cup mozzarella and 2 tablespoons Parmesan.To serve: Bake until the sauce is bubbling and the cheese is melted, about 15 minutes. Serve garnished with basil, if desired. To freeze: Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)TipsMake Ahead Tip: Prepare through Step 6, cover and freeze (unbaked) for up to 3 months. Thaw in the refrigerator for 2 days. Uncover and bake at 400°F for 40 to 45 minutes.To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse (or fine) crumbs form. To make dry breadcrumbs (coarse or fine), spread on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or 1/3 cup dry breadcrumbs.Sodium amounts vary widely among brands of crushed tomatoes. And although it’s hard to find any that are labeled “low-sodium,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.
Place 2 layers of paper towels on a baking sheet or cutting board. Place half the eggplant slices on the paper towels. Sprinkle with 3/4 teaspoon salt. Cover with another double layer of paper towels. Top with the remaining eggplant slices and sprinkle with the remaining 3/4 teaspoon salt. Cover with another double layer of paper towels. Let stand at room temperature for 1 hour.
Position oven racks in upper and lower positions and place a large baking sheet on each rack to heat; preheat to 425 degrees F.
Blot the eggplant slices with more paper towels. Put flour in one shallow dish, egg whites in another. Combine breadcrumbs and 2 tablespoons Italian seasoning in a third dish. Dip each slice of eggplant in the flour, shaking off excess. Dip in the egg, letting the excess drip off, then press into the breadcrumbs.
Remove the heated baking sheets from the oven and add 2 tablespoons oil to each, tilting to coat. Place half the eggplant on each baking sheet, not letting the slices touch. Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices over and continue baking until golden brown, about 15 minutes more.
Combine crushed tomatoes and the remaining 1 tablespoon Italian seasoning in a medium bowl.
To assemble: Coat two 8-inch-square baking dishes with cooking spray. Spread 1/2 cup of the tomatoes in each prepared baking dish. Make a layer of 6 eggplant slices over the sauce. Spread with 1 cup of tomatoes and sprinkle with 1/4 cup mozzarella. Top with the remaining 6 slices of eggplant, a generous 1 cup tomatoes, 1/2 cup mozzarella and 2 tablespoons Parmesan.
To serve: Bake until the sauce is bubbling and the cheese is melted, about 15 minutes. Serve garnished with basil, if desired. To freeze: Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)
Tips
Make Ahead Tip: Prepare through Step 6, cover and freeze (unbaked) for up to 3 months. Thaw in the refrigerator for 2 days. Uncover and bake at 400°F for 40 to 45 minutes.
To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse (or fine) crumbs form. To make dry breadcrumbs (coarse or fine), spread on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or 1/3 cup dry breadcrumbs.
Sodium amounts vary widely among brands of crushed tomatoes. And although it’s hard to find any that are labeled “low-sodium,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.
Originally appeared: EatingWell Magazine, September/October 2013
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Nutrition Facts(per serving)302Calories15gFat33gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
