Low-Calorie Eggplant Parmesan
Here's what you'll need:
3 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko
1/2 cup fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
1/2 cup torn fresh basil
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
1 (16-ounce) part-skim ricotta cheese
1 (24-ounce) jar premium pasta sauce
8 ounces thinly sliced mozzarella cheese
3/4 cup finely grated fontina cheese
Go
HERE for the full recipe.
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