EGGPLANT PARMESAN ONLY THE BEST ENJOY DAN:

                         EGGPLANT PARMESAN by CHEF DAN:

Serves 4

INGREDIENTS:

2 eggplants, peeled and cut into 1/2-inch slices

1 egg,

2 egg whites

2 garlic cloves, minced

2 cup PANKO (Japanese bread chips)

1 (15oz) package part-skim ricotta cheese

1 (24oz) jar pasta sauce

1/2-cup parmesan cheese

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon dried oregano

1/4-teaspoon red pepper flakes

1 pound fresh mozzarella, thinly sliced

DIRECTIONS:        (PRE-HEAT-OVEN TO 375 DEGREES)

1. Coat baking sheet with cooking spray.

2. In a bowl combine egg and egg whites.

3. Beat together with a fork.

4. In another bowl, combine PANKO, and parmesan cheese.

5. Dip eggplant slices into egg mixture.

6. Dip into PANKO mixture, turning to coat, pressing gently to adhere.

7. Place eggplant slices 1-inch apart on prepared baking sheet.

8. Bake 30 minutes or until golden brown, turning once after 15 minutes.

9. In a bowl combine ricotta cheese, basil, thyme, and oregano, garlic, and red pepper flakes

10. In a baking dish, spread 1 cup pasta sauce in the bottom of the dish.

11. Arrange 1/2-the eggplant over the pasta sauce, spooning sauce over eggplant slices.

12. Spoon 1/2-the ricotta mixture onto sauce topped eggplant slices and top with 1/3-of the fresh mozzarella.

13. Top each stack with another eggplant slice.

14. Add another 1/3 of the mozzarella and remaining ricotta mixture.

15. Spoon on the remaining pasta sauce.

16. cover with foil and place in the oven, cook 35 minutes.

17. Remove foil.

18. Top with remaining mozzarella.

19. Bake another 5 minutes or until sauce is bubbly and cheese is melted.

ENJOY DAN:                                       BOB-APPETITE!!