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Home ยป Cheese: Italian blend ยป Eggplant Parmesan

Eggplant Parmesan

January 27, 2009 · WCC Administr@tr · 15 Comments

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Over the weekend at a baby shower, I had some eggplant parmesan that was delicious! It was so good that I wanted to make some more but there was one little challenge – my husband *hates* eggplant. With that in mind, I decided tonight is when I would reintroduce eggplant to him. He hated it until tonight and this is a huge culinary milestone! There have been so many recipes I’ve wanted to make using eggplant but I had to pass them up since making those dishes are difficult for only one person who’ll eat it. But no more… we have embraced the eggplant!

What dish did it? This eggplant parmesan was what warmed my husband up to eggplant. It’s a recipe that’s flavorful and if an eggplant hater has grown to enjoy it, I’m sure that’s telling of how good this is! I halved the recipe below since it’s only for the two of us and it was perfect with leftover to enjoy later.

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Eggplant Parmesan
recipe adapted from MyRecipes.com
serves 8

1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
1 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
1 1/2 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs or fresh basil, chiffonade (optional)

Combine the wine, dried herbs, tomato ingredients and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl for the eggwash. Combine breadcrumbs and Parmesan cheese for the breading; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place eggplant on a baking sheet coated lined with parchment paper, and broil 5 minutes on each side or until browned. Set eggplant aside.
Spread half of tomato mixture in bottom of a 8 x 8-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350ยฐ for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs or basil, if desired.

Weight Watchers Point Value = 6 points per serving

Cheese: Italian blend, Vegetarian, weight watchers

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Comments

  1. Kanella says

    January 28, 2009 at 12:03 am

    Looks really good and very hearty.

    Reply
  2. Unknown says

    January 28, 2009 at 12:28 am

    oh my gosh, that looks so good! i need to make that soon!

    Reply
  3. Megan says

    January 28, 2009 at 2:16 am

    I have the same problem – my husband despises eggplant, and I make really good eggplant parmesan – even my kids eat it. I cook mine at a high temp as well – who needs all that oil? But just looking at it is making my mouth water…….yum.

    Reply
  4. Mary Ellen says

    January 28, 2009 at 2:16 am

    This looks really good! One of my friends has been craving eggplant parm so I just sent her this link.

    Reply
  5. Anonymous says

    January 28, 2009 at 2:16 am

    My husband doesn’t love eggplant either. I bet this has the potential to change his mind! Looks great.

    Reply
  6. Melissa says

    January 28, 2009 at 3:02 am

    I keep saying I want to make eggplant parmesan. I have never even tried eggplant! Sounds easy enough and looks fantastic. I like that this recipe is weight watchers friendly!

    Reply
  7. Anonymous says

    January 28, 2009 at 3:02 am

    Thanks for this recipe! I love eggplant parm but have been afraid to make it. This recipe makes it seem like I can handle it though… so I might brave it soon!

    Reply
  8. Spryte says

    January 28, 2009 at 3:41 am

    I love eggplant parm! That looks amazing!!

    Reply
  9. ErinsFoodFiles says

    January 28, 2009 at 4:39 am

    This looks warm & yummy!

    Reply
  10. Unknown says

    January 28, 2009 at 1:45 pm

    Your eggplant looks so good! Maybe I’ll try to win my husband over with it ๐Ÿ™‚

    Reply
  11. BMK says

    January 28, 2009 at 4:43 pm

    Maybe this one will help me win my husband over on eggplant!

    Reply
  12. That Girl says

    January 28, 2009 at 6:29 pm

    I actually like eggplant, but it definitely disagrees with my stomach, so I can’t eat it, which makes me sad.

    Reply
  13. Elizabeth says

    January 28, 2009 at 6:29 pm

    I love eggplant parmesan and this looks great!

    Reply
  14. Unknown says

    January 30, 2009 at 3:19 pm

    I’m always looking for a good eggplant parmesan recipe. I’ll definitely have to try this one ๐Ÿ™‚

    Reply
  15. Maggie says

    January 30, 2009 at 8:06 pm

    This sounds wonderful! I love that it is all eggplant and no noodles.

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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