1 Hour 45 Mins Yield 10 servings (serving size: 1 slice) Perfect for Meatless Mondays, this eggplant parmesan recipe is not only delicious, but also healthy. Make eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness. When breading the eggplant, make sure to use whole-wheat panko instead of regular panko to avoid sogginess. A great crowd-pleaser Italian dish, elevate this eggplant parmesan with our homemade tomato sauce. Don't skimp on the fresh basil to provide a fresh and earthy flavor to this baked dish. Make sure to save enough cheese at the end to sprinkle on top for the final crispy, cheesy layer.  Ingredients Eggplant:2 large eggs, lightly beaten1 tablespoon water2 cups whole-wheat panko (Japanese breadcrumbs)1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slicesCooking sprayFilling:1/2 cup torn fresh basil1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese1/2 teaspoon crushed red pepper1 1/2 teaspoons minced garlic1/4 teaspoon salt1 (16-ounce) container part-skim ricotta cheese1 large egg, lightly beatenRemaining ingredients:1 (24-ounce) jar premium pasta sauce1/4 teaspoon salt8 ounces thinly sliced mozzarella cheese3/4 cup (3 ounces) finely grated fontina cheese How to Make It Step 1 Preheat oven to 375°. Step 2 To make eggplant, combine

2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes. Step 3 To make filling, combine basil and next 6 ingredients (through egg). Step 4 To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.