Monday, May 21, 2012

Meatless Monday Recipe-Eggplant Parmesan

Eggplant Parmesan Serves 8; Prep Time 30 min; Baking Time 45 min. Tip: This is a freezer friendly recipe. Prepare as directed through step 4. Wrap with foil and freeze for up to 3 months. This is my go to recipe for Eggplant Parmesan! Everyone who I have made this for or shared the recipe with has LOVED this dish!!!! Bruce loves it "'cause it's not slimy" and it's a healthier version since there isn't a lot of oil being used or being pan fried. 4 Tablespoons egg replacer, (follow package instructions) (or 3 egg whites and 1/4 cup water) 2 small eggplants, cut horizontally into 1/4-inch thick slices 1/3 cup all-purpose flour 2 cups dried Italian bread crumbs 1 can (28 oz.) crushed tomatoes 1 1/2 cup shredded Daiya mozzarella cheese (or use organic mozzarella cheese) 2 tablespoons grated Parmesan cheese (I use nutritional yeast) 1.) Preheat the oven to 400F. Spray 2 baking sheets with vegetable cooking spray. In a shallow dish, combine egg replacer and water. 2.) Dredge eggplant in flour; tap off excess. Dip slices in egg-replacer mixture, turning to coat and allowing excess to drip back into the bowl. Coat eggplant with breadcrumbs. 3.) Place eggplant in a single layer on prepared baking sheets. Bake, turning once, until golden and tender, about 30 minutes. 4.) In bottom of an 8-inch square baking dish, spread a layer of tomatoes. Place a layer of eggplant over tomatoes; sprinkle with 1/3 of mozzarella. Repeat layering with remaining ingredients. Sprinkle Parmesan cheese on top. 5.) Bake until heated through, about 15 minutes. Place dish on a wire rack to cool slightly.

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