Baked Eggplant Parmesan

So I decided that this would be the weekend I tried an eggplant dish. Since everyone I talk to loves Eggplant Parmesan I decided to try a healthy version of this classic Italian dish. I will say it did not go over very well with Frank, all he kept saying was "it's not fried". NO if it's a healthy version then NO frying is involved. I did give it to a dear friend of mine who LOVED it, and since she has a husband that is not the easiest of eaters I was glad to hear this was a hit. So enough talking, lets get to the ingredients:

2 Eggplants (sliced long)

2 Egg Whites

1 cup Panko (Italian season)

1 Jar Tomato Sauce

1 (15oz) container of Part Skim Ricotta

1 bag Low Moisture Shredded Mozzarella

2 squirts or 1 tsp Pesto

Non cooking Spray

Preheat your oven to 425 degrees. Make sure you eggplant is sliced long, no circles. In a small bowl or dish place your egg whites, in another dish place your panko. Take a baking dish and spray it with cooking spray. Use your jarred or fresh sauce and cover the bottom of the pan slightly. Take your sliced eggplant and dip or brush egg whites on both sides, then cover with panko. Layer the eggplant on the dish. Take your ricotta and place it into a bowl with about 2 TBSP of sauce and your pesto; stir together. Take a few dollops of ricotta and place it on different pieces of eggplant (you are not spreading); sprinkle your shredded mozzarella on top of the ricotta, and a bit more sauce. Then layer your next round of eggplant and repeat the pattern until you are all out off ricotta, eggplant and sauce. Eyeball it. Place in the oven for about 30 minutes and serve.

Tips:

Serve with a salad or vegetable. Remember it is not fried, but you are adding all the great flavors or Italian cooking without all the fat and calories.