Baked Eggplant Parmesan with Whole Wheat Breading
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb) * 4 slices Whole Grain Bread (100% Whole Wheat or 12 Grain, etc.) * 1/4 cup grated Parmesan Cheese * 2 teaspoons Olive Oil * 2 teaspoons Italian Seasoning * 1/2 teaspoon Garlic Powder * 1/4 teaspoon Sea Salt * 1/4 teaspoon Black Pepper, freshly ground * 1/4 cup Egg Substitute (such as Eggbeaters = to 1 Lg Egg) * 1/8 cup Water * 1 cup healthy jarred Spaghetti Sauce (no HFCS) * 1 cup Part-Skim Mozzarella Cheese, shredded
Leaving the skin on, slice the Eggplant into 10 round of approximately 1/4 inch each. Lay on a clean kitchen towel to absorb moisture.
Add torn Bread Slices to a food processor, and pulse until the bread is coarsely ground. To the processor add Parmesan Cheese, Olive Oil, Italian Seasoning, Garlic Powder, Salt & Pepper. Continue to process until all additions are incorporated and a fine bread crumb mixture results.
Preheat oven to 425 degrees.
Pat eggplant round dry with the kitchen towel. Place breadcrumbs in a shallow bowl. In another bowl, wisk together Egg Substitute and Water to make an egg wash. Spray a cookie sheet with cooking spray and set nearby.
Using one hand, dip one eggplant round into the egg wash, being sure to coat both sides, and then into the breadcrumb mixture. Place on cookie sheet. Repeat with remaining rounds.
Bake breaded eggplant in preheated oven for about 12 minutes, flip and bake for another 12 minutes or until dark golden brown and crispy.
Remove cookies sheet from oven and set on a kitchen towel. Set oven to Broil - make sure there is a lower rack available for use. When the rounds are returned to the oven, you will want the cheese to melt quickly, but not to burn.
Divide 1 cup of Spaghetti Sauce and 1 cup of Mozzarella Cheese among the 10 baked eggplant rounds. Return to the oven and broil for about 5-7 minutes or until cheese is melted.
Serve with a small side of Angel Hair Pasta.
Serving Size: Makes 5 servings of 2 eggplant rounds each.
Number of Servings: 5
Recipe submitted by SparkPeople user SHELLER226.
Add torn Bread Slices to a food processor, and pulse until the bread is coarsely ground. To the processor add Parmesan Cheese, Olive Oil, Italian Seasoning, Garlic Powder, Salt & Pepper. Continue to process until all additions are incorporated and a fine bread crumb mixture results.
Preheat oven to 425 degrees.
Pat eggplant round dry with the kitchen towel. Place breadcrumbs in a shallow bowl. In another bowl, wisk together Egg Substitute and Water to make an egg wash. Spray a cookie sheet with cooking spray and set nearby.
Using one hand, dip one eggplant round into the egg wash, being sure to coat both sides, and then into the breadcrumb mixture. Place on cookie sheet. Repeat with remaining rounds.
Bake breaded eggplant in preheated oven for about 12 minutes, flip and bake for another 12 minutes or until dark golden brown and crispy.
Remove cookies sheet from oven and set on a kitchen towel. Set oven to Broil - make sure there is a lower rack available for use. When the rounds are returned to the oven, you will want the cheese to melt quickly, but not to burn.
Divide 1 cup of Spaghetti Sauce and 1 cup of Mozzarella Cheese among the 10 baked eggplant rounds. Return to the oven and broil for about 5-7 minutes or until cheese is melted.
Serve with a small side of Angel Hair Pasta.
Serving Size: Makes 5 servings of 2 eggplant rounds each.
Number of Servings: 5
Recipe submitted by SparkPeople user SHELLER226.
Nutritional Info Amount Per Serving
- Calories: 223.7
- Total Fat: 14.1 g
- Cholesterol: 20.0 mg
- Sodium: 694.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 4.6 g
- Protein: 13.6 g
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