Eggplant Parm

I am going to go out on a limb and say that Eggplant is not on the top of your 'favorite foods' list.  And I am also going to go out on a limb and say that most husbands, kids, girlfriends, exc. hate it.  At least that is what my husband said.  But apparently all you have to do is pretend to fry it and eggplant turns in to a family favorite! I have tried eggplant parm many a time, but have never found the correct temperature and cook time until now.  I think the key is slicing your eggplant a tad on the thin side, and having your egg bath and bread crumb mixture ready to go so once the eggplant is cut you can get it into the oven quickly (preventing it from turning brown).

Servings: 4
Serving Size: 4 slices
Points Plus: 6pp
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Level of Difficulty: Easy

Ingredients:
1 medium egg plant
1/2 cup bread crumbs
2 egg whites
A sprinkle of garlic salt, garlic powder, onion salt, Italian seasoning and red pepper flakes
1 small yellow onion, diced
1 14 oz can diced tomatoes
1 cup maranera sauce
1/2 cup shredded parmesan cheese
Cooking spray
Salt + Pepper


Directions:
Preheat your oven to 350. Crack two egg whites into a shallow dish and whip them until they are frothy.  Pour your breadcrumbs, garlic salt, garlic powder, onion salt, Italian seasoning and red pepper flakes into a similar size dish. Both should be big enough to dunk your eggplant slices.  Spray a cookie sheet and set aside. Peel and cut your eggplant into 16 equal slices, about 1/2 inch thick.  Dunk each eggplant slice into the egg mixture, than the crumb mixture, then set on your cookie sheet.  Spray the top of the eggplants with cookie spray and put in the oven for about 20 minutes, until golden brown. 

While your eggplants are cooking make the sauce!  Spray a non-stick skillet with cooking spray and add your onion.  Sautee until soft, about five minutes.  Add your canned diced tomatoes and marinara sauce to the skillet and let simmer on low until your eggplants are done cooking.

After your eggplants are golden brown remove them from the oven and give them a flip!  Top each with a small spoonful (about 1-2 T, as much as will fit on top) of your sauce mixture, then give each a sprinkle of parmesan cheese.  Return them to the oven and cook until cheese is golden brown, about 5-10 minutes.

Tip:
This is a very simple red sauce recipe, and the longer it simmers the better it tastes (and the less it tastes like canned tomatoes).  If you have a favorite red sauce recipe, send it to us we want to try it!!! And, feel free to use that for this recipe!

XOXO - Katie