Eggplant Parm Stacks
- 1 of 1 Place 3/4 cup all-purpose flour in a shallow dish. Place 5 lightly beaten egg whites in a second dish and 1 1/3 cups seasoned bread crumbs in a third dish. Peel 2 large eggplants (2 1/4 lbs total). Cut each eggplant into 9 slices. Dip in flour, egg whites and breadcrumbs to coat, then place on a sheet of wax paper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high. Place 6 slices in skillet and cook 1 1/2 minutes. Carefully flip and cook 1 1/2 minutes more. Repeat twice, using 2 tbsp olive oil each time. Place 1 can (28 oz) Red Pack crushed tomatoes with basil, onion and garlic in a glass bowl. Stir in 3 tbsp balsamic vinegar. Microwave 3 minutes to heat. To assemble stacks, line a large rimmed baking sheet with foil and fit a rack into baking sheet. Place 6 large eggplant slices on rack. Spoon 1 cup tomato mixture over slices. Top with 6 more eggplant slices and 1 cup tomato mixture. Top with 9 thin slices provolone (1 1/2 per stack). Finish with 6 eggplant slices, 1 cup tomato mixture and 6 tbsp grated Parmesan (1 tbsp per stack). Secure with toothpicks. Bake at 400 degrees for 20 minutes.
Servings Per Recipe: 6
Per Serving: 7 g fiber, 8 g sat. fat, 450 kcal cal., 24 g Fat, total, 39 g carb., 812 mg sodium, 11 g sugar, 19 g pro.