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Panko-Crusted Eggplant Parmesan
Panko-Crusted Eggplant Parmesan

Panko-Crusted Eggplant Parmesan

1 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 cup panko bread crumbs
1/4 cup Kraft Grated Parmesan Cheese
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
3 egg whites
1 large eggplant (about 1-1/2 lb.), cut into 1/2-inch slices
4 cloves garlic, peeled and sliced
2 cans (14-1/2 oz. each) diced tomatoes
1-1/2 tsp oregano
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup fresh basil
1/2 cup Kraft shredded mozzarella cheese
1/2 lb angel hair pasta, cooked as directed on pkg.
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Let's Make It
1
Preheat oven to 400°F. Place a large rack on a baking sheet and spray with cooking spray. In a pie plate, mix together panko crumbs, parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mix. Coat both sides. Place eggplant on rack. Bake for 45 min or until browned and tender.
2
While eggplant cooks, make sauce. Coat a skillet with cooking spray. Over medium heat cook garlic until light brown. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 min. Tear basil into bite-size pieces and stir into sauce.
3
Overlap eggplant slices slightly on the baking sheet, making 4 piles. Spoon sauce evenly over each portion. Sprinkle with mozzarella cheese. Bake an additional 10 min. Serve eggplant with reserved, cooked pasta and any leftover sauce.
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