- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 306.1
- Total Fat: 11.9 g
- Cholesterol: 58.4 mg
- Sodium: 444.8 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 5.9 g
- Protein: 14.7 g
Company's Coming Eggplant ParmesanSubmitted by: CAKE-OR-DEATH
IntroductionDelicious, baked-not-fried, version of the classic. Excellent company recipe! Delicious, baked-not-fried, version of the classic. Excellent company recipe!
3 medium to large eggplants, cut into 1/2 inch slices, and sweated.
2 eggs, beaten.
1/2 cup grated parmesan cheese.
2 cups italian-seasoned bread crumbs.
5 cups marinara sauce (if I'm not using homemade, I use Amy's Organic, because it's low fat and low sodium).
10 oz mozzarella di bufala.
4 tbsp fresh basil, coarsely chopped.
To sweat the eggplant, place a layer of eggplant into a collander, and sprinkle lightly with sea salt. Keep adding layers and lightly salting until all eggplant slices are in the collander. Allow 30 minutes, minimum, for the eggplant to sweat.
To prep your cooking station: Preheat the oven to 425.
Mix the grated parmesan cheese and the bread crumbs together in a large bowl.
Beat the two eggs in a seperate shallow bowl.
Take an eggplant slice, gently pat dry if beads of water still remain. Dip eggplant slice into the egg, and then into the bread crumb mixture, coating well on both sides. Place on a baking sheet that has been lightly sprayed with cooking spray. Repeat with the rest of the eggplant slices. (This will probably require two baking sheets!) Lightly spray the tops of the breaded eggplant with cooking spray, and then place in the oven and bake until brown and crispy on the top, about 5-10 minutes. Turn the slices over, and bake again until brown and crispy on other side.
Spread a ladel full of marinara sauce in the bottom off a large baking dish. Place a layer of baked eggplant slices on the sauce. Spread some sauce on top of the eggplant slices, and then sprinkle very lightly with a bit of the mozzarella (you want to make sure you leave at least half of the mozzarella to sprinkle on the top of the casserole). Repeat until eggplant has all been used. Sprinkle the last of the sauce and mozzarella on top of the casserole, cover lightly with foil, and pop in the oven to bake for 20 minutes. After 20 minutes, remove the foil and allow the chese on top to lightly brown. Remove from oven.
Allow to cool 5-10 minutes before slicing and serving.
Sprinkle individual servings with fresh chopped basil, and enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user CAKE-OR-DEATH.