Comida Kraft
Recipe Box

Eggplant Light

Prep Time
Total Time


What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Preheat oven to 375°F. Lightly oil two large baking sheets and a 7-by-11-inch baking dish. Set aside. Slice the eggplants crosswise into 1/2-inch-thick slices. There is no need to peel them. Set aside. In a bowl, whisk the egg whites and water until frothy. Set aside. In a shallow dish, combine the breadcrumbs, 1/4 cup of the parmesan cheese, salt and pepper.
  • One at a time, dip the eggplant slices into the egg-white mixture, and then coat both sides with the breadcrumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 minutes, or until golden and very tender when pierced with a knife.
  • Meanwhile, in a bowl, combine the marinara, basil and red pepper flakes. Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish. When the eggplant is done, arrange half the slices over the sauce, overlapping them slightly. Spoon 1 cup of the remaining sauce over the eggplant, then top with 1/2 cup of the mozzarella. Arrange the remaining eggplant slices on top, pressing them down into an even layer. Top with the remaining sauce, mozzarella and parmesan cheeses. Bake, uncovered, until the sauce bubbles and the top is browned, 25 to 30 minutes.


Ratings & Reviews