Oven-Crusted Eggplant and Fennel Parmesan
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.
In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and fennel seed.
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.
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.
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.
Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir pasta sauce and wine until boiling, 2 to 4 minutes.
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.