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Oven-Crusted Eggplant and Fennel Parmesan





Yields
Makes 4 servings

Notes: Crush fennel seed in a mortar, or enclose in a plastic bag and crush with a rolling pin.

Oven-Crusted Eggplant and Fennel Parmesan




Photo: James Carrier
 3 large egg whites
 1 tablespoon olive oil
 1 cup Italian-style fine dried bread crumbs
 1 1/2 teaspoons fennel seed, crushed (see notes)
 1 eggplant (1 lb.)
 1 head (4 in. wide) fennel
 3/4 cup shredded parmesan cheese
 1 3/4 cups canned fat-free tomato pasta sauce
 1/4 cup dry red wine
  Salt and pepper
Step 1
1

In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and fennel seed.

Step 2
2

Rinse eggplant; trim and discard ends. Cut eggplant crosswise into 1/3-inch-thick slices. Trim stalks from fennel head; rinse and reserve 1/4 cup feathery green leaves. Trim and discard fennel root end, bruised areas, and coarse fibers. Rinse fennel and cut crosswise into 1/4-inch slices.

Step 3
3

Dip eggplant in egg mixture, lift out, drain briefly, and coat with crumb mixture. Arrange slices in a single layer on a 12- by 15-inch baking sheet. Mix fennel, 1/2 at a time, with egg mixture. Lift out with a slotted spoon, drain briefly, then add to crumb mixture. Mix and lift from crumbs. Spread pieces in a single layer on another 12- by 15-inch baking sheet.

Step 4
4

Bake in a 450° oven until vegetables are well browned and eggplant is soft when pressed, 15 to 20 minutes; if using 1 oven, switch pan positions after 7 to 9 minutes. Remove fennel from oven and discard any scorched crumbs. Sprinkle eggplant with 1/2 the cheese. Bake until cheese is lightly browned, 3 to 4 minutes more.

Step 5
5

Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir pasta sauce and wine until boiling, 2 to 4 minutes.

Step 6
6

Arrange equal amounts of eggplant and fennel on warm dinner plates; garnish with fennel leaves. Sprinkle with remaining cheese. Spoon sauce onto plates; add salt and pepper to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 340Calories from Fat 29
% Daily Value *
Total Fat 11g17%

Saturated Fat 4.7g24%
Cholesterol 17mg6%
Sodium 1656mg69%
Total Carbohydrate 39g13%

Dietary Fiber 4.8g20%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.