Baked Eggplant Parmesan With Spaghetti by Arianrhod Wolfchild

[Dept of PMM Artists & things]

Number of servings: 4

Preparation time: 25 Min.

Total time: 45 Min.

 

 

Ingredients

4 cups or one recipe of  Marinara Sauce (see recipe below)

20 Wheat Thins† Reduced-Fat Crackers

6 tbsp Parmesan cheese or soy parmesan

1 tsp salt-free Mrs. Dash† Original Blend Seasoning

1 tsp dried parsley

¹⁄₄ cup milk or soy milk

1 egg white

Nonstick cooking spray

1 large eggplant, peeled and ends discarded, cut into 8 (¹⁄₂-inch slices)

1 cup to 1 1/2 cups shredded, low-fat mozzarella cheese or soy mozzarella

8 oz whole-wheat spaghetti pasta, cooked according to directions

Directions

Preheat oven to 450°F.

1. Prepare Marinara sauce according to directions for the marinara recipe below. Set aside.

2. Place the crackers in a small plastic bag and crush them to make cracker crumbs. These crackers do not crush so easily. I used a food processor. :)

3. In a small shallow bowl combine cracker crumbs, Parmesan cheese, salt-free seasoning, and dried parsley. Mix well and set aside.

4. In another small shallow bowl combine milk and egg white and whisk together to mix well.

5. Spray a large baking sheet with nonstick cooking spray. Dip the eggplant slices one at a time into the milk mixture and coat with the crumb mixture. Place on the baking sheet and bake for 15 minutes.

6. Sprinkle mozzarella cheese on top of the slices and bake for 3 more minutes.

7. Meanwhile, heat the marinara sauce over medium heat for 4 to 5 minutes. Top each serving of pasta with baked eggplant slices and sauce.

Makes 4 servings.

 

This is very good! :)

 

Marinara Sauce

Makes about 4 Cups

- 1 can (28 ounces) crushed tomatoes
- 5 cloves garlic, minced
- 2-3 Tablespoons fresh basil, minced
- 1 Teaspoon dried oregano
- 1/2 Lemon, juice only
- Salt and pepper to taste

You can cook this sauce if you want to make it a bit thicker, but honestly, I just stick all the ingredients in a blender and blend them up.  I like the fresh, light flavors. 

 

If you are using this for a pasta sauce or for Eggplant Parmesan, you can cook this mixture, and it will get thick and like a pasta sauce. You can also refrigerate the sauce overnight to make it thicker, that is what I usually do.