1. Adjust oven racks to upper-middle and lower middle positions and heat oven to 475 degrees. Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil spray. Combine panko and 1 tablespoon oil in medium saucepan and cook over medium heat, stirring often, until golden 7-10 minutes. Transfer to shallow dish and let cool for 10 minutes. Combine 1/2 cup Parmesan with cooled panko. In second shallow dish, whisk egg whites and water together until combined.
2. Season eggplant all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place half of eggplant slices in single layer on first prepared sheet and set aside. Dip 1 side of each remaining slice of eggplant into egg white mixture, then dredge the same side in panko mixture. Spray all eggplant slices with vegetable spray. Transfer the eggplant trays into the oven. Bake until eggplant is tender and breaded tops are crisp, about 25 minutes, rotating and switching sheets halfway through baking.
3. Meanwhile, heat remaining 1 tablespoon oil in medium saucepan over medium-low heat until shimmering. Add onion and 1/2 teaspoon salt and cook, stirring occasionally until golden brown 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in remaining 1/2 cup Parmesan and basil. Season with salt and pepper to taste.
4. Spread 1.5 cups tomato sauce in bottom of 13 x 9 baking dish. Place unbreaded eggplant slices on top of sauce, overlapping as needed to fit all slices. Spread 3/4 cup sauce over eggplant and sprinkle with 1 cup mozzarella. Layer breaded eggplant over top, panko side up, overlapping as needed to fit all slices. Dollop remaining sauce over top, leaving majority of eggplant exposed so it remains crisp. Sprinkle with remaining 1 cup mozzarella. Bake on upper-middle oven rack until bubbling and mozzarella is beginning to brown. 10-15 minutes. Let cool for 5 minutes and serve.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 32.5mg||10 %|
|Sodium 561.6mg||19 %|
|Potassium 670.7mg||18 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 21.3g|
|Protein 19.1g||27 %|
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Calories per serving: 320
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