Recipe: Moosewood Restaurant Eggplant Parmesan

EGGPLANT PARMESAN

2 large eggplant, cut crosswise into 1/2-inch slices
4 egg whites
1/4 teaspoon salt
2 cups whole wheat bread crumbs*
1/3 cup grated parmesan cheese
1 clove garlic, minced
2 teaspoons dried basil
3 1/2 cups Tomato Wine Sauce (recipe follows)
1 cup nonfat ricotta cheese
2 cups mozzarella cheese, part skim milk

Preheat the oven to 350 degrees F.

Slice the eggplant and set aside.

Find a bowl in which the eggplant rounds can lie flat and lightly beat the egg whites and salt in it. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic and basil.

Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet that has been prepared with cooking spray. Should you have any leftover bread crumb mixture, set it aside.

Bake the eggplant for about 20 minutes on each side, until tender and easily pierced with a fork.

Spread about half of the sauce in the bottom of an 8x12-inch glass or nonreactive baking dish. Layer about half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with about 1 1/2 cups of the mozzarella. Use the rest of the eggplant slices for a second layer. Cover them with the remaining sauce and any extra bread crumb mixture. Sprinkle the top with the final 1/2 cup of mozzarella.

Bake, uncovered for 25 to 30 minutes, until the cheese is melted and bubbly.

*If using fresh bread crumbs, make sure they are toasted very well. The liquid from the egg whites and egg plant will make the crumbs very sticky.

TOMATO WINE SAUCE

2 teaspoons olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1/4 teaspoon salt
2 teaspoons ground fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup red wine
3 cups canned tomatoes, undrained (one 28 oz can)
salt and pepper (to taste)

In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften.

Add fennel, oregano, and basil and cook for another minute. Pour in the wine and bring to a boil.

Whirl the tomatoes in a blender until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and pepper to taste.

Makes 6 servings
Source: Moosewood Restaurant Low-Fat Favorites