Oven-Crusted Eggplant and Fennel Parmesan

Name: Oven-Crusted Eggplant and Fennel Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters Italian-style fine dried bread crumbs; 59 milliliters dry red wine; 3 larges egg whites; 454 grams eggplant; 1 head (4 in. wide) fennel; 2 teaspoons fennel seed, crushed (see notes); 1 Tbsp olive oil; 177 milliliters shredded parmesan cheese; 414 milliliters canned fat-free tomato pasta sauce; 4 servings Salt and pepper

Oven-Crusted Eggplant and Fennel Parmesan might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 10g of fat, and a total of 310 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have tomato pasta sauce, parmesan cheese, egg whites, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

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

Ingredients you will need

Fennel Seeds

Egg Whites

Cooking Oil

Equipment you will use

Bowl

Rinse eggplant; trim and discard ends.

Ingredients you will need

Eggplant

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.

Ingredients you will need

Eggplant

Fennel

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.

Ingredients you will need

Eggplant

Dip

Egg

Equipment you will use

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.

Ingredients you will need

Fennel

Egg

Equipment you will use

Slotted Spoon

Mix and lift from crumbs.

Spread pieces in a single layer on another 12- by 15-inch baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Vegetable