Five Spice Eggplant Parmesan
At last, an eggplant Parmesan recipe that isn't loaded down with fat and oil. This eggplant Parmesan recipe is actually healthy, which only adds to the fact that it tastes amazing! Make a batch tonight and your family will thank you.
Cooking Time30 min
Ingredients
- 2 medium eggplants, sliced 1/4 inch thick
- 1 tablespoon salt
- 1 cup Egg Beaters or 4 egg whites plus 1 tablespoon water
- 2 cup bread crumbs, fine
- 1 spritz vegetable cooking spray
- 1 quart tomato sauce
- 1 tablespoon five spice powder
- 1 teaspoon garlic powder
- 2 teaspoon cocoa powder
- 2 teaspoon balsamic vinegar
- 1 ounce Parmesan cheese, freshly grated or 3 tablespoons nonfat Parmesan
Instructions
- Peel eggplants if you wish, and slice crosswise 1/4 inch thick.
- Sprinkle with salt and cover with cold water for 15-20 minutes.
- Drain, rinse, and dry on paper towels.
- Preheat oven to 350F degrees.
- Put Egg Beaters or egg whites with water in shallow sauce bowl and cover dinner plate with bread crumbs.
- Heat nonstick skillet over medium high burner and spritz with vegetable spray.
- Dip eggplant slices into Egg Beaters and then into bread crumbs to coat well.
- Brown the slices in the skillet, doing only one layer of slices at a time, about 5 minutes on each side. Spritz the skillet again before browning the next batch.
- While the first slices are browning, pour the tomato sauce into a mixing bowl and stir in the five spice powder, garlic powder, cocoa, and vinegar.
- Pour one third of the sauce into a nonstick 9x13-inch pan.
- As the eggplant slices are browned, add them to the pan, overlapping each about halfway.
- When they cover the bottom of the pan, pour another third of the sauce over them.
- Continue to brown the remaining slices and add them to the pan in a second layer.
- Sprinkle with Parmesan or nonfat Parmesan substitute and cover with remaining tomato sauce.
- Bake at 350F degrees for 30 minutes or until sauce is bubbling and eggplant is tender.