Eggplant Parmesan Bake | Food Stuff
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Cooking tools:
- Immersion blender
- Food processor
- Ramekin
- Pepper mill
- Peeler
- Grater
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Baking sheet
- Oven
- Stove
- Aluminum foil
- Paper towel
- Kitchen towel
- Measuring cup
- Measuring spoon
Ingredients
- 1 28-oz can "no salt added" whole peeled tomatoes
- 2 egg whites
- 1 large Italian eggplants, (about 1 1/4 pound) stems removed
- 1 handful of fresh basil leaves, torn
- 2 cloves of garlic, chopped
- 1 tablespoon olive oil
- 1/2 cup grated part-skim mozzarella
- 1/3 cup grated Parmesan or Pecorino Romano
- 1/4 teaspoon freshly ground pepper
- 1 15-ounce container low-fat ricotta
- 1/4 teaspoon salt
- 1 teaspoon sherry vinegar
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