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E G G P L A N T   P A R M E S A N
FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

2 LARGE EGGPLANTS, PEELED AND CUT IN 2 INCH ROUNDS

1 CUP OF BREAD CRUMBS

3 EGG WHITES, BEATEN WELL

1 JAR OF READY MADE SPAGHETTI SAUCE

1 SMALL ONION, DICED

1 GREEN BELL PEPPER, DICED

1 RED BELL PEPPER, DICED

1 YELLOW BELL PEPPER, DICED

3 CLOVES OF GARLIC, MINCED

½ TEASPOON OF ROSEMARY

½ TEASPOON OF SALT

½ TEASPOON OF BLACK PEPPER

1 CUP OF SHREDDED SKIM MOZZARELLA

¼ CUP OF GRATED PARMESAN

COOKING SPRAY

PEEL EGGPLANTS AND CUT IN ROUNDS. PLACE ON PAPER TOWELS AND SPRINKLE A LITTLE SALT ON BOTH SIDES. COVER AGAIN WITH PAPER TOWELS AND WIPE OFF SALT. THIS HELPS TO REMOVE EXCESS WATER FROM EGGPLANT. DREDGE THE EGGPLANT IN THE EGG WHITES AND THEN DREDGE IN THE BREADCRUMBS. SPRAY YOUR CASSEROLE DISH WITH COOKING SPRAY AND SET ASIDE. IN A SAUCEPAN, HEAT THE SPAGHETTI SAUCE. SAUTÉ THE BELL PEPPERS, ONIONS, ROSEMARY, SALT, PEPPER, AND GARLIC UNTIL TENDER. ADD TO THE SAUCE. SET ASIDE. PLACE THE BREADED EGGPLANT ON A SPRAYED BAKING SHEET AND BAKE AT 350 FOR 20 MINUTES. REMOVE FROM OVEN AND PLACE A DOLLOP OF SAUCE IN THE CASSEROLE DISH THE SIZE OF THE EGGPLANT ROUND. PLACE THE BREADED EGGPLANT ON THE SAUCE AND TOP WITH MORE SAUCE. CONTINUE TO DO THIS UNTIL THE CASSEROLE IS FILLED. NOW ADD A SECOND LAYER ON EACH EGGPLANT AND REPEAT THE PROCESS. SPRINKLE WITH THE MOZZARELLA AND THE PARMESAN AND BAKE AT 350 FOR 20 TO 30 MINUTES OR UNTIL CHEESE HAS A GOLDEN COLOR. ENJOY!!

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