Eggplant Parmesan with Ricotta

Today, I thought I would try a variation on eggplant parmesan. This version also includes ricotta cheese. It is very good and quite filling. For my regular recipe, click on this link. Eggplant Parmesan

serves 8 ( 7 points + )

• 3 egg whites, beaten
• 1-½ c. Panko Japanese bread crumbs
• ¼ c. grated Parmesan cheese
• 2 ( 1 lb) eggplant, peeled and sliced into 16 slices total
• 1-½ c. part-skim ricotta
• 2 tsp. dried basil
• ½ tsp. black pepper
• 1 c. part skim mozzarella, shredded
• 3 c. marinara sauce

Preheat oven to 400 degrees and spray a large baking sheet with nonstick spray.
Place egg whites in one bowl and Panko mixed with Parmesan cheese in another bowl.
Dip eggplant in egg whites, then coat in Panko mixture, pressing crumbs to adhere.
Place eggplant on baking sheet. Bake 30 minutes, turning half-way through.
Place one cup marinara in the bottom of a large baking dish. Lay 8 slices of eggplant on top of marinara.

In another bowl, combine ricotta with basil and pepper. Spoon ricotta over eggplant. Top with ½ c. shredded mozzarella and 1 c. marinara. Top with remaining eggplant slices and 1 c. marinara.
Cover with foil and bake for 30 minutes. Uncover and top with remaining ½ c. mozzarella. Cook 5 minutes longer.

I thought it would also be fun to include a picture of what my dog, Kobe, does while I am cooking.

Kobe does this almost every day when I am cooking.