EGGPLANT PARMESAN
Ingredients:
1 medium eggplant, unpeeled 2 tablespoons flour
2 large eggs ½ cup grated Parmesan cheese
¾ cup low fat milk 2 cups spaghetti sauce
½ cup dry bread crumbs 2 tablespoons minced garlic
½ teaspoon Italian seasonings 1 ½ cup low fat mozzarella cheese
½ teaspoon black pepper 2 tablespoons olive oil
Directions:
- Rinse eggplant with hot water. Cut into 1-inch slices.
- Combine eggs and milk until blended.
- Mix bread crumbs with seasonings, pepper and flour in a pie plate or shallow pan.
- Dip eggplant slices in egg mixture, then into bread crumb mixture.
- Spray a skillet with cooking spray and add olive oil; heat until warm.
- Place breaded eggplant slices in skillet and lightly brown on both sides.
- Add garlic to spaghetti sauce.
- Place ¾ cup spaghetti sauce in bottom of lightly sprayed 9 x 13-inch baking dish.
- Slightly overlap browned eggplant slices in baking dish.
- Cover with remaining sauce, mozzarella cheese and Parmesan cheese.
- Loosely cover and bake for 1 hour 15 minutes at 350º.
Can be served with any kind of cooked pasta or noodles.
| Nutrition Facts | ||
| Serving Size: 8 |
% Daily Value |
|
| Calories 220 Calories from fat: 120 | ||
| Total Fat 13g |
20% |
|
| Saturated Fat 4.5g |
23% |
|
| Cholesterol 70mg |
23% |
|
| Sodium 280mg |
12% |
|
| Total Carbohydrate 17g |
6% |
|
| Dietary Fiber 3g |
13% |
|
| Sugars 3g |
|
|
| Protein 11g |
|
|
| Vitamin A 20% Vitamin C 15% | ||
| Calcium 25% Iron 6% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
Tags: eggplant parm, Eggplant Parmesan Recipes, eggplant recipes, how to cook eggplant, what to do with eggplant