This is a print preview of "Eggplant Parmesan (Ovo Lacto)" recipe.

Eggplant Parmesan (Ovo Lacto) Recipe
by Global Cookbook

Eggplant Parmesan (Ovo Lacto)
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  Servings: 1


  • 1 x Eggplant
  • 1/2 c. Whole wheat flour
  • 3 x Egg whites or possibly 1/2 c. egg Substitute
  • 1/4 c. Skim lowfat milk
  • 2 c. Bread crumbs
  • 1 tsp Salt (in all)
  • 1 tsp Oregano
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp White pepper
  • 2 c. Tomato sauce
  • 1/2 c. Parmesan cheese, grated
  • 1 c. Mozzarella cheese (optional)


  1. Preheat oven to 350 degrees F. Slice eggplant into 1/4" thick rounds.
  2. Prepare three bowls, the first with the flour mixed with 1/2 tsp salt, the second with the egg whites mixed with the skim lowfat milk, and the third with bread crumbs mixed with remaining 1/2 tsp salt, oregano, and pepper. Dredge eggplant slices in flour, then egg and lowfat milk mix, and then bread crumb mix. Make a layer of coated slices in a casserole dish and sprinkle with 1 c. tomato sauce and 1/4 c. parmesan cheese. Make another layer of slices on the first layer, staggering slices so they do not completely overlap lower slices. Sprinkle second layer with remaining 1 c. tomato sauce and 1/4 c. parmesan cheese. Cover casserole and bake for 45 min. Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 min till cheese is melted.