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Ingredients:
3 large egg whites
1 c. breadcrumbs
½ c. Parmesan
2 medium eggplants, sliced ¼‐inch
½ c. fresh basil, finely chopped
2 ½ c. marinara sauce
¾ c. grated mozzarella cheese
Directions:
1. Preheat oven to 400. Spray 2 baking sheets and 8x11 ½‐inch dish. Whisk
egg whites with 3 tbsp. water in a bowl until frothy. Combine breadcrumbs
with Parmesan. Dip eggplant slices in egg whites, then coat with
breadcrumbs. Bake 15 minutes; turn and bake 15 more minutes.
2. Stir basil into marinara sauce. Spread ½ c. in dish. Top with half of eggplant,
slightly overlapping slices. Cover with sauce and sprinkle with cheese. Cover
with remaining eggplant and top with remaining sauce and cheese.
3. Bake, uncovered, for 20‐25 minutes or until bubbly and golden. Let stand 10
minutes before serving.