Eggplant Parmigiana

Eat classic Italian with Mario Batali’s Eggplant Parmigiana recipe thick, breaded eggplant with melted mozzarella cheese and tomato sauce.



1 cooking spray
13 cup seasoned Italian bread crumbs
1 tbsp parmesan cheese, grated
1 tsp Italian seasoning
14 tsp garlic powder
1 medium raw eggplant
2 large egg white, lightly beaten
1 12 cup canned tomato sauce
12 cup part skim milk mozzarella cheese, shredded


  1. Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
  3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
  4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
  5. Per serving: 6 SmartPoints; 4 PointsPlus; 3 POINTS (old)

Source : allrecipes.Com