This is a delicious dish! I decided to spruce up the tomato sauce. I sauted a roughly chopped onion in olive oil until halfway cooked. Then I added a clove of garlic and 1/2 cup sliced baby portabella mushrooms. I continued cooking until mushrooms were halfway cooked. Next, I added 1/3 cup spinach, a can of fire roasted diced tomatoes, and fresh basil leaves. I cooked it for a couple of minutes then added a cup of chicken broth. The sauce was simmered until it was no longer too liquid (About 20 minutes). This really kicked this dish to another level - not that it needed it from what I've read.
EatingWell's Eggplant Parmesan
From EatingWell: September/October 1995
We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices for a lighter version of this classic.
34 Reviews for EatingWell's Eggplant Parmesan
Made for the first time and it won't by my last. Even my picky eater liked it.
I ended up using nutritional yeast in the breadcrumb mixture instead of cheese and the flavor was still fabulous.
every1 in my family LOVES this! YAY eggplant.
This was SO good! My husband said it tasted just as good as any restaurant eggplant parm - which would easily be 2, or 3 x the calories and fat. Well done!