Family Favorite Low-Fat Casserole: Tuna Noodle Casserole
March 08, 2010
One of my subscribers asked me for a recipe for a Tuna Noodle Casserole, and, at first, I wasn’t so excited to come up with something. When I made this dish, I really had a change of heart. I used reduced-fat soups, panko breadcrumbs, canned tuna and some fresh and frozen vegetables, and it came out great. My kids love penne noodles, and they worked well with the consistency of this dish. This makes a great weeknight or Sunday night dinner offering perfect for the entire family.
Tuna Noodle Casserole
Prep:
20 minutes
Cook:
50 minutes
Yield:
6 to 8 servings
Ingredients
3 tbsp. butter or margarine, divided
1 small red, orange or yellow bell pepper, chopped
2 (101/2-oz.) cans reduced-fat cream of mushrooms soup
11/4 cup frozen peas and carrots, thawed
1/2 tsp. freshly ground pepper
2 cups shredded Swiss cheese
2 (12-oz.) cans sold white tuna in water, drained and flaked
1 (16-oz.) pkg. penne or rigatoni pasta, cooked (I used penne)
1/2 cup panko breadcrumbs or dry breadcrumbs
Chopped fresh parsley (optional)
1 small red, orange or yellow bell pepper, chopped
2 (101/2-oz.) cans reduced-fat cream of mushrooms soup
11/4 cup frozen peas and carrots, thawed
1/2 tsp. freshly ground pepper
2 cups shredded Swiss cheese
2 (12-oz.) cans sold white tuna in water, drained and flaked
1 (16-oz.) pkg. penne or rigatoni pasta, cooked (I used penne)
1/2 cup panko breadcrumbs or dry breadcrumbs
Chopped fresh parsley (optional)
Preparation
1. Melt 1 tablespoon butter in a large skillet over medium heat; add bell pepper and sauté 5 minutes. Stir soups, peas and carrots and ground pepper in skillet and cook, stirring constantly 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
2. Stir in tuna and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered at 350F for 35 minutes. Stir together breadcrumbs and remaining 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes.
2. Stir in tuna and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered at 350F for 35 minutes. Stir together breadcrumbs and remaining 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes.
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Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers
February 23, 2010
I love to make salmon at least once a week, and I find that sometimes less is more and simpler is better when it comes to cooking salmon. This recipe is so easy, fresh and delicious. Feel free to substitute basil for the chives and vegetable broth for the white wine.
Salmon with Lemon and Capers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
Preparation
1. Preheat oven to 425°.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
One Response to “Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers”
carly Jayne Rullman says:
February, 24 2010at 12:39 pm
Alison, your recipes are my reason for cooking! They are so simple, healthy and delicious. You seem to do it every time and this salmon recipe is no exception. I think I'll cook it tomorrow night!
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Low-Fat Asian: Easy Thai Noodle (Pad Thai)
February 21, 2010
My kids love Thai food, and one of their favorite restaurants in Birmingham is Surin West. They love to order the Pad Thai (or Thai noodle) which is flavored to perfection. This is a light variation that is similar to their recipe. Don’t be intimidated by the long ingredient list. This recipe is low-fat and healthy and a great weeknight dinner choice.
Thai Noodles (Pad Thai)
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
Preparation
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
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Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf
February 18, 2010
I love making Turkey Meatloaf this time of the year because everyone in the family loves it, and it’s such a cinch to prepare. This recipe has extra garlic flavor with fresh garlic and tomato sauce with roasted garlic. Chop some fresh basil and add panko breadcrumbs to make it even more special. Enjoy on a busy weeknight or sunday night supper.
Roasted Garlic Turkey-Basil Meatloaf
Prep:
10 minutes
Cook:
1 hour, 5 minutes
Yield:
6 servings
Ingredients
11/2 pounds lean ground turkey
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
Preparation
1. Combine turkey, breadcrumbs, roasted garlic tomato sauce, garlic, egg white, basil salt and pepper in a large mixing bowl. Place in a lightly greased 8- x 4-inch loafpan coated with cooking spray.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
One Response to “Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf”
Maddie says:
February, 23 2010at 10:25 pm
Alison--I tried this recipe last night... so easy and delicious! I substituted regular bread crumbs for gluten free bread crumbs and it was awesome.
Well done!
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Simple and Warm Comfort Food: Easy Pot Roast
February 16, 2010
Some of my friends were telling me that they were scared to make pot roast. I told them it’s really one of the easiest things to make and is such a crowd pleaser (not to mention the kitchen will smell divine). I love to make this recipe because it feeds a crowd if we have company, and if not, we have leftovers. There’s nothing greater and comforting when the weather is so cold.
Easy Pot Roast
Prep:
20 minutes
Cook:
2 hours, 40 minutes
Yield:
10 servings
Ingredients
2 tsp. olive oil
1 (3-lb.) boneless chuck roast, trimmed
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup horseradish sauce
1 small onion, chopped
3 garlic cloves, minced
3 (14-oz.) cans fat-free, low sodium beef broth
4 large carrots, peeled and sliced into 1-inch pieces
11/2 lb. Yukon gold potatoes, peeled and sliced into 1-inch pieces
1 (3-lb.) boneless chuck roast, trimmed
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup horseradish sauce
1 small onion, chopped
3 garlic cloves, minced
3 (14-oz.) cans fat-free, low sodium beef broth
4 large carrots, peeled and sliced into 1-inch pieces
11/2 lb. Yukon gold potatoes, peeled and sliced into 1-inch pieces
Preparation
1. Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast; cook 3 minutes, turning to brown on all sides. Spread each side with horseradish and brown 2 minutes more on each side. Add onion, garlic and beef broth and bring to a boil. Reduce heat and simmer for 11/2 hours; add carrots and potatoes. Cover and cook 1 more hour or until vegetables are tender.
5 Responses to “Simple and Warm Comfort Food: Easy Pot Roast”
Elizabeth says:
February, 17 2010at 09:26 am
I don't cook a lot and I don't have a dutch oven... is there a substitution for a dutch oven??? This recipe sounds delicious!!
alison says:
February, 17 2010at 11:08 am
You can use a large pot or stockpot
Meal Makeover Mom Janice says:
February, 16 2010at 04:33 pm
I wish I had this on my stovepot for dinner tonight. It would be perfect for this snowy day! There will be many more snowy days to come so I'll add this to my recipes to make pile. Thanks! One question- is the horseradish sauce just the bottled horseradish you buy in the grocery store or something different?
Alison Lewis says:
February, 16 2010at 04:35 pm
yes just the bottled horseradish!
Klecko says:
February, 16 2010at 04:42 pm
I like your recipe, however.....if i may chime in with a "Klecko" improv...I swap out the broth for beer, and the golden yukons for baby reds....but i dig the recipe. Thanks for posting.
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Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese
February 11, 2010
When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.
Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter. Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!
Spinach-Artichoke Macaroni and Cheese
Prep:
20 minutes
Cook:
55 minutes
Yield:
8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
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Dijon Salmon Burgers with Greek Yogurt
January 30, 2010
I posted a Salmon Croquette recipe a while back that has been very popular and one of my top posts. I made these healthy Salmon Burgers for a television segment that will air next week on Friday, February 5th on NBC 13 “Daytime Alabama”. They’re so easy and full of great healthy flavor filled with Greek yogurt, panko breadcrumbs, chives and Dijon mustard. Serve on a bed of spinach, mixed lettuces or a bun.
Easy Salmon Burgers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1/3 cup nonfat Greek yogurt
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
Preparation
1. To prepare croquettes, combine yogurt, mustard, and egg whites in a bowl. Set aside.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2 Responses to “Dijon Salmon Burgers with Greek Yogurt”
Alison Lewis says:
February, 09 2010at 11:09 am
I think it might. I love salmon but if you try it let me know.
Ann says:
February, 08 2010at 07:44 pm
Would this work well with tuna instead of salmon?
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Healthy and Light: Simple Pork Tenderloin with Pomegranate Salsa
January 24, 2010
So many people tell me that they’re intimidated to grill pork tenderloins. Don’t be. They are really simple to do and come out tasting great, especailly this recipe for Pork Tenderloin with Pomegranate Salsa. I developed this recipe for POM Pomegranate juice and promotion of pomegranates, and it is really delcious and healthy. If you don’t eat pork, this salsa goes great with chicken or fish. This makes a great Sunday night or weeknight dinner. It’s so pretty and flavorful.
Pork Tenderloin with Pomegranate Salsa
Prep:
25 minutes
Cook:
20 minutes
Yield:
6 to 8 servings
Ingredients
11/4 cups pomegranate juice, divided
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
1. Combine 1 cup pomegranate juice and next 6 ingredients in a large zip-top plastic bag. Marinate in refrigerator at least 4 hours (up to 24), turning bag occasionally.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
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Easy Weeknight Family Favorite: Baked Penne
January 17, 2010
My kids love pasta for dinner especially when it’s made with penne noodles. I thew this recipe together in no time, and they went crazy over it. It’s as simple and basic as can be, but it is a true family pleaser.
Baked Penne
Prep:
15 minutes
Cook:
40 minutes
Yield:
4 servings
Ingredients
1 pound ziti
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh basil (optional)
1 (26-ounce) jar pasta sauce (I like Paul Newman's Marinara)
1 (15-ounce) container ricotta
1 cup grated mozzarella
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh basil (optional)
1 (26-ounce) jar pasta sauce (I like Paul Newman's Marinara)
1 (15-ounce) container ricotta
1 cup grated mozzarella
Preparation
1. Cook the pasta according to the package instructions.
2. Heat oven to 400° F.
3. In a large pot, cook beef over medium-low heat until beef is browned, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and basil (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish. Top with mozzarella and bake 20 minutes or until mozzarella melts.
2. Heat oven to 400° F.
3. In a large pot, cook beef over medium-low heat until beef is browned, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and basil (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish. Top with mozzarella and bake 20 minutes or until mozzarella melts.
One Response to “Easy Weeknight Family Favorite: Baked Penne”
zachary says:
January, 18 2010at 08:39 am
Could you make it again cause it was really really good
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Mine and My Dad’s Favorite: Eggplant Parmesan
January 06, 2010
I take after my dad in many, many ways. He tells me that often, especially lately. I have to admit, it’s a compliment because he is one of the nicest people in this world . One of his favorites (and mine too) is Eggplant Parmesan. My youngest child, Zachary, loves it as well. This recipe is really simple and light. It’s under 300 calories and 9 grams of fat so enjoy.
Light Eggplant Parmesan
Prep:
20 minutes
Cook:
40 minutes
Yield:
8 servings
Ingredients
1 (24-ounce) jar marinara sauce
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 (3/4-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups panko breadcrumbs or Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 (3/4-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups panko breadcrumbs or Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Preparation
1. Combine marinara, garlic and red pepper flakes in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil, if desired.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil, if desired.
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