Crispy Eggplant with Spicy Tomato-Feta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium eggplant (approx. 1#), peeled and thinly slicedsalt2 eggs2 Tbsp milk1/2 cup parmesan cheese1/2 cup toasted wheat germ1 tsp dried basil, crushed1/4 tsp pepper2 cups marinara sauce1/4-1/2 tsp crushed red pepper1 cup crumbled feta cheese
1. Place eggplant slices on baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels.
2. In a shallow bowl, combine the eggs and milk. In another shallow bowl, stir together the parmesan, wheat germ, basil and pepper. Dip the eggplant in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices on a greased baking sheet. Bake, uncovered in a 400F oven for 15-20 minutes or until the eggplant is crisp on the outside and tender on the inside.
3. Meanwhile for the sauce, in a medium saucepan combine the marinara with the red pepper. Cook over medium heat until heated through.
4. Serve eggplant topped with sauce and sprinkled with feta.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARTANBABE.
2. In a shallow bowl, combine the eggs and milk. In another shallow bowl, stir together the parmesan, wheat germ, basil and pepper. Dip the eggplant in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices on a greased baking sheet. Bake, uncovered in a 400F oven for 15-20 minutes or until the eggplant is crisp on the outside and tender on the inside.
3. Meanwhile for the sauce, in a medium saucepan combine the marinara with the red pepper. Cook over medium heat until heated through.
4. Serve eggplant topped with sauce and sprinkled with feta.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARTANBABE.
Nutritional Info Amount Per Serving
- Calories: 363.8
- Total Fat: 20.5 g
- Cholesterol: 135.9 mg
- Sodium: 1,244.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 7.9 g
- Protein: 21.0 g
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