Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup low sodium chicken broth1 Tbsp dried basil1 Tbsp dried oregano4 (8oz) cans no salt added tomato sauce1 (28oz) can no salt added whole tomatoes, undrained & chopped1 (6oz) can no salt added tomato paste2 garlic cloves, minced2 (1 lb) eggplants, cut crosswise into 1/4" slices1/4 cup water3 egg whites, lightly beaten1 1/4 cups Italian-seasoned breadcrumbs1/4 cup Parmesan cheese, shredded3 cups fat free mozzarella cheese, shredded
1. Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with cooking spray and set aside.
2. In a large saucepan over medium-high heat, combine the chicken broth, basil, oregano, tomato sauce, whole tomatoes, tomato paste and garlic and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
3. Place the sliced eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels.
4. Combine 1/4 cup water and egg whites in a shallow bowl. Combine bread crumbs and Parmesan cheese in a separate bowl and stir well. Dip eggplant in egg white mixture and then dredge in bread crumb mixture.
5. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set aside.
6. Spread half of tomato mixture in bottom of the prepared baking dish. Arrange half the eggplant it and top with half the mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
7. Bake for 30 minutes or until bubbly. Let stand 5 minutes before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSKASICK.
2. In a large saucepan over medium-high heat, combine the chicken broth, basil, oregano, tomato sauce, whole tomatoes, tomato paste and garlic and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
3. Place the sliced eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels.
4. Combine 1/4 cup water and egg whites in a shallow bowl. Combine bread crumbs and Parmesan cheese in a separate bowl and stir well. Dip eggplant in egg white mixture and then dredge in bread crumb mixture.
5. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set aside.
6. Spread half of tomato mixture in bottom of the prepared baking dish. Arrange half the eggplant it and top with half the mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
7. Bake for 30 minutes or until bubbly. Let stand 5 minutes before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 251.6
- Total Fat: 2.0 g
- Cholesterol: 9.5 mg
- Sodium: 799.8 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 7.2 g
- Protein: 21.4 g
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