Baked Eggplant Parmesan

14 45 424
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Baked Eggplant Parmesan
Health Rating

Ingredients


1 tsp Extra virgin olive oil
1/2 cup Whole wheat pastry flour
2 large egg Egg
2 tbsp Partly skimmed milk, 2% M.F.
1 1/2 cup Bread crumbs, whole wheat
1 eggplant peeled Eggplant (large and cut into 12 thick slices, roughly 1/3-inch)
171 gm Ricotta cheese
1/4 tsp Parsley, dried
1/4 tsp, leaves Basil, dried
1/8 tsp Garlic powder
947 ml Tomato-Basil pasta sauce (or you can use your own)
114 gm Mozzarella cheese (cut into 6 slices)
1 pinch Salt (to taste)
1 dash Black pepper (to taste)

Instructions


Preheat oven to 375° F. Spray a sheet pan with olive oil (I like to use a Misto or you can brush 1 teaspoon of oil on the pan to coat evenly).

Lay out three shallow bowls. To the first add the flour, to the second add the eggs and milk (beat well) and to the third add the bread crumbs. Dredge the eggplant slices first in the flour, then egg, then bread crumbs. Place on the sheet pan and spray lightly with more olive oil. Cook for approximately 15 minutes per side, or until golden brown.

In another medium bowl, combine the ricotta, parsley, basil, garlic powder and salt and pepper to taste.

Spread 1⁄4 cup of the tomato sauce on the bottom of a 9“ X 12” baking pan. Place six slices of eggplant on top. Evenly distribute the ricotta mixture among the slices. Top with another slice of eggplant. Ladle enough sauce just to cover each eggplant stack. Top with a slice of mozzarella.

Bake for 20 minutes, or until the cheese is bubbly and the eggplant is heated through. Serve with more tomato sauce on top if desired.

Note:

Don't skimp on the ricotta — fresh, high quality really makes a difference in this recipe.

Nutrition Facts

Per Portion

Calories 424
Calories from fat 138
Calories from saturated fat 63
Total Fat 15.3 g
Saturated Fat 7.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.0 g
Cholesterol 96 mg
Sodium 903 mg
Potassium 814 mg
Total Carbohydrate 54 g
Dietary Fiber 9.1 g
Sugars 18.6 g
Protein 17.5 g

Dietary servings

Per Portion


Grain 1.2
Meat Alternative 0.2
Milk Alternative 0.5
Vegetables 3.0

Energy sources


Pygal51%467.7139190217398197.516129934576433%302.5824649187281236.310867358844417%336.4862603793661118.7988388262509951%33%17%CarbohydratesFatProtein
Recipe from:
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