Eggplant Parmesan | Recipe Cart
Perfect for Meatless Mondays, this easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to ski
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Ingredients
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- ½ cup torn fresh basil
- ½ teaspoon crushed red pepper
- 1 ½ teaspoons minced garlic
- ¼ teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1 (24-ounce) jar premium pasta sauce
- 8 ounces thinly sliced mozzarella cheese
- ¾ cup (3 ounces) finely grated fontina cheese
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