Photo Credit: citronlimette.com

Healthy Eggplant Parmesan


Ingredients

  • Eggplant:
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into ½-inch-thick slices
  • Cooking spray
  • Filling:
  • ½ cup torn fresh basil
  • ½ teaspoon crushed red pepper
  • 1½ teaspoons minced garlic
  • ¼ teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 egg white, lightly beaten
  • 1 (24-ounce) jar tomato basil sauce
  • 8 ounces mozzarella cheese, shredded
  • ¾ cup (3 ounces) finely grated fontina cheese