Eggplant Parmesan

cookinglight.com

Mary Ihla

I'm a groovy granny living in an RV and learning how to cook in a tiny "kitchen."

subheading: EGGPLANT:

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 ½-inch-thick slices

Cooking spray

subheading: FILLING:

½ cup torn fresh basil

¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

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

subheading: Remaining ingredients:

1 (24-ounce) jar premium pasta sauce

¼ teaspoon salt

8 ounces thinly sliced mozzarella cheese

¾ cup (3 ounces) finely grated fontina cheese

Directions at cookinglight.com

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