Eggplant Parmesan
Eggplant Parmesan is time-consuming to make, but so worth it! This is chock-full of great things like fiber, Vitamin A, iron, calcium, and Vitamin C.
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Cooking tools:
- Food processor
- Steamer basket
- Stockpot
- Au gratin dish
- Stove
- Oven
- Cutting board
- Chef's knife
- Whisk
- Mixing bowl
- Baking sheet
- Measuring cup
Ingredients
- 1 cup Water
- 2 lb. Eggplant, raw (sliced lengthwise in 1/2 inch slices)
- 2 ounces Crackers, melba toast, plain
- 1/4 tsp., leaves Dried basil
- 1/4 tsp., leaves Dried oregano
- 1/4 tsp. Garlic powder
- 1/8 tsp., ground Black pepper
- 2 large Egg white(s)
- 4 ounces Fresh mozzarella
- 8 leaves Fresh basil
- 1/2 cup Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium
- 1 ounce Parmesan cheese (grated)
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