Eggplant Parmesan

Jim and I agreed with we would like this better with chicken (it IS his favorite food in the world), but that it's enough like a lasagna that zucchini would be good too. The filling was delicious, we're just not big eggplant fans, so we're going to have this one again...just with a different main ingredient. :)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002011044

Yield: 10 servings (serving size: 1 slice)

Ingredients

• Eggplant:
• 1  large egg, lightly beaten
• 1  teaspoon  water
• 1  cup  whole-wheat panko (Japanese breadcrumbs)
• 1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1  (1-pound) eggplant, peeled and cut crosswise into 1/2-inch-thick slices
• Cooking spray
• Filling:
• 1/4  cup  torn fresh basil
• 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
• 8  ounces  part-skim ricotta cheese
• 1  large egg, lightly beaten
• Remaining ingredients:
• 1  (24-ounce) jar pasta sauce
• 1/4  teaspoon  salt
• 8  ounces  shredded mozzarella cheese
• 3/4  cup  (3 ounces) finely grated fontina cheese

Preparation

1. Preheat oven to 375°.
2. To make eggplant, combine egg and water in a shallow dish. Combine panko and Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on a baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; ricotta mixture over sauce, and top with half of mozzarella and fontina. Top with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining half of mozzarella and fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Serve with pasta and left over sauce.

Nutritional Information

Calories: 318

Fat: 15.1g (sat 8.2g,mono 2.7g,poly 0.6g)

Protein: 19.3g

Carbohydrate: 26.8g

Fiber: 4.8g

Cholesterol: 99mg

Iron: 1.6mg

Sodium: 655mg

Calcium: 365mg