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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 327.9
  • Total Fat: 14.6 g
  • Cholesterol: 18.0 mg
  • Sodium: 1,528.3 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 10.2 g
  • Protein: 13.7 g

View full nutritional breakdown of Eggplant Parmesan-Patty's version calories by ingredient
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Eggplant Parmesan-Patty's version

Submitted by: PATTYSUE23

Introduction

A family favorite that tastes even better the next day. Psyllium husk adds crunch and fiber to the coating. A family favorite that tastes even better the next day. Psyllium husk adds crunch and fiber to the coating.
Number of Servings: 6

Ingredients

    2 medium eggplants
    3 T corn startch
    2 T parmesan cheese
    3 T psyllium husks
    2 T grapeseed oil
    1 c cottage cheese
    1/2 t salt
    1/2 t pepper
    1 c shredded cheese
    2 24 oz jars of spaghetti sauce

Directions

Slice eggplant into 1/2 " circles then cut each circle in half. (I like to peel just one stripe down the middle of each side of the eggplant before I cut it). Place in a large bowl filled with water. Add 1 T sea salt. Soak eggplant in salt water for 1 hour.

Preheat oven to 400.

Mix together cottage cheese, salt, pepper. Set aside.

Drain eggplant in a collander and shake off any excess water. In a large paper bag (like a grocery bag) place cornstarch, psyllium husk, parmesan cheese, and italian seasoning. Shake eggplant in collander one more time. Add the slightly damp eggplant to the bag. Fold the bag closed and shake to coat eggplant.

In two 13 x 9 " pans place the grapeseed oil. Put the coated eggplant slices on top of the oil in a single layer. Turn each slice over once to coat it in oil. Bake 10-15 min till just starting to get crisp.

Pour half of the sauce on top of one of the pans of eggplant. Top w/ half of the spaghetti sauce, all of the cottage cheese mixture and half of the shredded cheese. Add the remaining eggplant slices, then the remaining sauce and finally the remaining cheese. Bake for 20-30 min until cheese is melted and slightly browned and eggplant is tender.

Serving Size: makes about 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PATTYSUE23.






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