Eggplant Parmesan
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 1/2 | c | Dry white wine |
| 1 | tb | Dried basil |
| 1 | tb | Dried oregano |
| 32 | oz | No-salt-added tomato sauce |
| 28 | oz | No-salt-added whole tomatoes; undrained and chopped |
| 6 | oz | Tomato paste |
| 2 | Cloves garlic; minced | |
| 1 | lb | Eggplants; slice crosswise 1/4" |
| 1/4 | c | Water |
| 3 | Egg whites; lightly beaten | |
| 1 1/4 | c | Italian-seasoned breadcrumbs |
| 1/4 | c | Grated Parmesan cheese |
| Vegetable cooking spray | ||
| 3 | c | Mozzarella cheese; part skim milk |
| Fresh oregano sprigs; optional |
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