Eggplant Parmesan

This is the 2nd time I have made this recipe. My hubby LOVES it, and he never dreamt he'd ever eat eggplant, let alone enjoy it. All 3 kids devoured it. With 2 going back for seconds. My 4 year old didn't, but I gave him a big serving to begin with.



1 Large Eggplant
1 Medium Eggplant
2 cups bread crumbs (I make homemade. Recipe below)
1/2 cup dry aged Parmesan
4 egg whites
Spaghetti sauce (your favorite jarred sauce. I make homemade. Recipe below)
1 cup shredded fresh Parmesan
1 1/2 cup shredded low fat skim mozzarella

Preheat oven to 425
Wash eggplant and slice into 1/4 to 1/2 inch slices. (thicker slices take longer to crisp)
Salt them and let sweat for 30 minutes.
Rinse off and pat dry.
Dip into egg whites.
Bread them with bread crumbs mixed with the dry Parmesan.
Spread on cookie sheets sprayed lightly with Pam.
Bake each side for 5 -10 minutes. (You want them at least slightly crispy. I like ours fairly crisp.)
While cooking, heat or make spaghetti sauce.
Combine fresh Parmesan and mozzarella.
Spread a some sauce in a 9 x 11 pan lightly sprayed with Pam.
Sprinkle with some cheese.
Place 1 layer of eggplant on top of sauce.
Layer with some cheese
Spread more sauce.
Repeat these layering steps.
Top with remaining cheese.
Lower oven temp to 375
Place in oven and warm thru for 30 minutes. YUMMMY!!

Bread Crumbs
My family never eats the heels of the bread, so put them into a freezer bag, stick them into the freezer until you need them.
Or you can use fresh bread that is toasted well.
Place bread in your food processor. (I use my magic bullet) add in any herbs and spices that fit your meals theme. (Garlic powder, onion powder, pepper, paprika, chili powder, oregano, basil, thyme etc)
Combine all together until you get the texture you like.

Homemade Spaghetti Sauce
When it comes to this, I tend to change it each time based on what I have on hand. This is just a base recipe, please feel free to add extra spices or herbs, or 1 cup red wine.
I also use organic canned tomatoes with no added salt. However I am growing my own tomatoes right now, and am looking forward to trying it with truly fresh tomatoes!
Make sure when you are buying tomato paste, sauce and canned tomatoes that they are canned with only high quality ingredients, and not filled with dyes or preservatives. Should be JUST tomatoes!!

2 cans tomato paste
2 cans tomato sauce
4 cans organic diced tomatoes pureed in your food processor.
1 onion chopped
5 cloves garlic minced
palm full of fresh chopped basil
2 tsp oregano
1 pint mushrooms
1 sweet red pepper diced
1 green bell pepper diced
2 tbs sun dried tomato spread
olive oil
salt
pepper
red pepper flakes

Over MED heat in a large sauce pan put about a tablespoon of Olive Oil and heat.
Add chopped onion and pinch of salt. Saute for a few minutes.
Once softened, add red pepper, green pepper and mushrooms
Saute veggies just until softened.
Add garlic.
Saute for 1-2 minutes (do not let garlic brown)
Add rest of ingredients. Simmer until heated thru. The longer you simmer the more flavor comes out.