The sauce Steve uses when he makes his eggplant parmesean is called “Pasta Sauce Raphael,” however, thanks to TBS’s 1-800-Funny campaign, I cant help but call it “Pasta Sauce Dwayne”. This is the best EP I have ever had – not too saucy, rich in flavor and is acutally pretty low in fat.

Recipes adapted from The New Basics and Moosewood Restaurant Low-Fat Favorites

Dwayne Sauce:

2 jars (6 oz each) marinated artichoke hearts in oil
1/4 cup olive oil
2 cups chopped onions
2 Tablespoons minced garlic
1/2 teaspoon oregano
1/2 teaspoon dried basil
1 Tablespoon coarsely ground black pepper
1/2 teaspoon salt
Pinch of dried red pepper flakes
1 can (28 oz) plum tomatoes, with their juice
1/4 cup freshly grated parmesean cheese
1/4 cup chopped fresh Italian (flat-leaf) parsley

1. Drain the artichoke hearts, reserving the marinade.
2. Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Saute over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
3. Add the tomatoes and simmer for 30 minutes.
4. Add the artichoke hearts, Parmesean, and parsley. Stir gently, and simmer another 5 minutes.

Eggplant Parmesean with Dwayne Sauce:

2 large eggplants, cut crosswise into 1/2 inch slices (approx 2 lbs)
4 egg whites
1/4 teaspoon salt
2 cups whole wheat bread crumbs
1/3 cup finely grated Parmesean cheese
1 large garlic clove, minced or pressed
2 teaspoons dried basil
1 cup nonfat ricotta cheese
2 cups grated low-fat mozzarella cheese (approx 8 oz)
Prepared Dwayne sauce

1. Preheat oven to 350 degrees.
2. Using shallow dish, lightly beat the egg whites and salt. In another large bowl, combine the bread crumbs, Parmesean cheese, garlic and basil.
3. Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet that has been prepared with cooking spray. Should you have any leftover bread crumb mixture, set it aside. Bake the eggplant for about 20 minutes on each side, until tender and easily pierced with a fork.
4. Spread about 1/2 the sauce in the bottom of an 9 X 12 inch glass or nonreactive baking dish. Assemble a single layer of eggplant on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with about 1 1/2 cups of the mozzarella. Use the rest of the eggplant slices for a second layer. Cover them with the reamining sauce and any extra bread crumb mixture. Sprinkle the top with the final 1/2 cup of mozzarella and bake, uncovered, for 25 to 30 minutes, until the cheese is melted and bubbly.

Mangia, Baby!