Easy Eggplant Parmesan
I hope you enjoy this easy, healthy recipe for eggplant Parmesan from my favorite cook, Mom.
Time: 50 minutes (15 minutes preparation)
Yield average eggplant, 2-4
1 large eggplant, peeled [I left the peel on mine, used a small eggplant, and halved most ingredients since I was solo-cooking]
4 egg whites
Grated Parmesan cheese, lots [I used a mix of Parmesan and Panko to reduce the cheesiness]
Garlic powder to taste
1 cup marinara
Mozzarella cheese as desired
Preheat oven to 400.
After peeling (optional), slice eggplant into 1/2 inch slices. Beat egg whites with 4 T water until foamy. Dip eggplant into egg white mixture, then cover with Parmesan (or Parmesan/Panko mixture), pressing to cover. Place eggplant on sprayed baking sheet. Sprinkle with garlic powder and then spray the top of the eggplant.
Bake 20 minutes at 400 until golden brown. Turn over and bake for 10 minutes. Add marinara, top with mozzarella, if desired. Bake 20 more minutes until hot and bubbly. Yum.
Figure 2. In preparation: spiced pumpkin biscuits. What? You never used a shot glass as a biscuit cutter before?
Figure 3. My cute mini pumpkin biscuits ready to go in the oven.