Ingredients (Makes 10 servings – so plan accordingly if you want to make less!)
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups
whole-wheat panko (Japanese breadcrumbs)Regular breadcrums
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese (we used our trusty Kraft Parmesan-Asiago blend for this)
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup torn
fresh basilWe bought the basil in a tube – you can find this in the produce section of the grocery
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- Remaining ingredients:
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese (we used fat free)
3/4 cup (3 ounces) finely grated fontina cheese
Okay so this recipe makes 10 servings. So we ended up splitting this in half. We bought a slightly bigger eggplant so the recipe had more eggplant than it called for – but who doesn’t love a little extra eggplant in their life?
We also skipped out on the extra 3/4cup fontina cheese. We just sprinkled the top of the meal with the Kraft blend that we use for a lot of different recipes. Look for it in the shredded cheese area of your grocery store.
dReJ Say: This recipe takes awhile to bake. I guess we should have figured that out since it’s a Parmesan/lasagna type thing. So this would be something that you want to start early if you plan to make it the same night your eat it. To be honest – I’m not sure how good this one would reheat. We made it for dinner both times and it was really good right out of the oven.
We both expected this to be a little bland – but it actually had a lot of great flavors. Perfect warm meal for a cold night – and easy on the stomach, too ringing in at just under 400 calories. Not bad for a hearty Italian style dish!