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Eggplant Casserole

Serves 6

1 medium eggplant, peeled, sliced in 1/2-inch thick rounds
2 egg whites, lightly beaten
1/2 C Italian bread crumbs
1/2 C sliced mushrooms
1/2 C thinly sliced onion
1 C no-salt-added tomato sauce
1/2 tsp oregano
1/2 tsp basil
Freshly ground black pepper to taste
4 oz part-skim milk mozzarella cheese, grated
1 T freshly grated Parmesan cheese

Pound eggplant slices to 1/4-inch thick with a mallet. Brush slices with egg white, then bread crumbs. Sauté in a large nonstick skillet until lightly browned on both sides. Arrange eggplant in a 10-inch square baking dish. Sauté mushrooms and onions in same skillet. Add tomato sauce, herbs, and pepper.

Pour over eggplant. Sprinkle cheeses over the top. Bake at 450° for 15 to 20 minutes. Serve immediately.

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