Eggplant Parmesan Casserole

• Vegetarian

• Produce

  • 1 generous handful Basil, fresh
  • 2 (28oz cans Contadina crushed tomatoes
  • 2 Eggplants, large
  • 2 cloves Garlic
  • 1 1/2 cups Sweet onion

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 2 (6oz cans Contadina tomato paste

• Baking & Spices

  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 1 5/8 cup Vegetable oil

• Bread & Baked Goods

  • 4 cups Breadcrumbs, seasoned

• Dairy

  • 1 1/2 cups Italian cheese blend
  • 2/3 cup Low-fat milk
  • 1/3 cup Parmesan cheese, grated
  • 8 oz Provolone, reduced fat

Found on blommi.com

Description

Ingredients

• 2 large eggplants
• 1 cup whole wheat flour
• 4 eggs
• ⅔ cup low fat milk
• 4 cups seasoned breadcrumbs
• ⅓ cup grated Parmesan cheese
• approximately a ½ cup oil (2 tbs per sheet pan and some for misting or basting)
• 8 oz. reduced fat sliced provolone
• 1½ cups shredded Italian cheese blend
• 2 tbs oil
• 1½ cups chopped sweet onion
• 2 cloves of garlic, minced
• 2 (28oz) cans of Contadina Crushed Tomatoes
• 2 (6oz) cans of Contadina Tomato Paste
• generous handful of fresh basil, coarsely chopped

Directions

• Preheat oven to 400 degrees.
• Cut off the top & bottom of each eggplant, and slice lengthwise into ¼-1/3 inch slabs.
• Pour 2 tbs of oil onto baking sheets (you will probably need to do 3-4 sheets, so I do it in 2 batches)
• Set up for breading the eggplant: Place flour in 1st bowl, beat eggs and milk in second bowl, and the crumbs with Parmesan cheese are mixed in the 3rd bowl.
• Dredge each slice in flour, the egg wash , then crumbs, paying attention to keep one hand dry, while the other gets wet. (Keep a towel handy, as this is rarely a perfect process).
• Place the slabs on baking sheets. Stack any that wont fit on a plate, to bake in a second round. Mist or baste the sheeted slabs with oil.
• Bake for 12 minutes, then flip and bake another 8 minutes. (if you need to do a second set, wipe the sheets pans down re-oil and repeat the rest of the process.
• While eggplant is baking start sauce. Saute onion and garlic over med-high heat until caramelized. Add the crushed tomatoes and paste, cook until the sauce starts to bubbles, reduce to low and allow to simmer for 8-10 minutes, then shut off burner and stir in the basil.
• Reduce oven temperature to 375 degrees.
• Cover the bottom of a 2 quart lasagna pan with 1½ cups of sauce. Then arrange a layer of eggplant, overlap a litte if you need to to ensure gaps are filled, top with more sauce, then ½ the provolone. Top with eggplant then sauce then provolone again. Final layer is remaining eggplant and a generous layer of sauce, but no cheese when it goes in the oven.
• Place the lasagna pan on a baking sheet (just wipe on of the ones you used down) and bake for 30 minutes. Top with cheese and bake 10 more minutes.
• Allow to cool a few minutes before serving.