Crispy Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients2 tsp Olive Oil1 Cup diced Onion5 Cloves chopped garlic 1/2 teaspoon red pepper flakes 2 teaspoons Italian seasoning 1 (28-ounce) can crushed tomatoes Kosher salt and freshly ground black pepper 1/2 cup whole wheat flour2 eggs 1/2 cup water 1 cup dried Italian bread crumbs 1/2 cup cornmeal 1/4 cup grated Parmesan, divided (reserve 2T)1 Large Eggplant1 cup shredded mozzarella cheese 2 tablespoons chopped parsley leaves, for garnish
In a large pot over medium-high heat, add the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let it cook while the eggplant is baking.
Preheat oven to 375 degrees F.
Set up a breading station using 3 baking dishes(I like to use Ziplock Baggies for the flour and breading). In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish(or baggie) combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 1/2-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 25 minutes.
Turn the oven to broil. Put the eggplant, overlapping, into a 9x13 baking dish in 2 rows. Cover each row with the sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
Serving Size: 9x13 Pan Cut into 8 Pieces
Number of Servings: 8
Recipe submitted by SparkPeople user COLLEEN46.
Preheat oven to 375 degrees F.
Set up a breading station using 3 baking dishes(I like to use Ziplock Baggies for the flour and breading). In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish(or baggie) combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 1/2-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 25 minutes.
Turn the oven to broil. Put the eggplant, overlapping, into a 9x13 baking dish in 2 rows. Cover each row with the sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
Serving Size: 9x13 Pan Cut into 8 Pieces
Number of Servings: 8
Recipe submitted by SparkPeople user COLLEEN46.
Nutritional Info Amount Per Serving
- Calories: 217.8
- Total Fat: 5.3 g
- Cholesterol: 9.7 mg
- Sodium: 799.4 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 5.1 g
- Protein: 10.8 g