Eggplant Parmigiana

Name: Eggplant Parmigiana Recipe
Yield: 8
Ingredients: 2 lb. eggplant sliced 1/2 thick; 1-3/4 c. finely ground panko; 3/4 tsp. cayenne; 1-1/2 T. italian seasonings (a blend of whatever you prefer); 2-3 eggs beaten (start with 2 add another if needed); 2-3 T. water (add the third T. if you add a third egg); olive oil spray (about 1 T. total); 4 oz. shredded mozzarella (2 cups) divided; 3 c. marinara sauce; 1 T. balsamic vinegar; 1 oz. shredded parmesan (1/2 cup)

Number of Servings: 8

Ingredients

2 lb. eggplant, sliced 1/2" thick1-3/4 c. finely ground panko3/4 tsp. cayenne1-1/2 T. italian seasonings (a blend of whatever you prefer)2-3 eggs, beaten (start with 2, add another if needed)2-3 T. water (add the third T. if you add a third egg)olive oil spray (about 1 T. total)4 oz. shredded mozzarella (2 cups), divided3 c. marinara sauce1 T. balsamic vinegar1 oz. shredded parmesan (1/2 cup)

Directions

Preheat oven to 375 deg. F. Grease a 9x13 baking dish.

Slice eggplant, set aside.

Mix panko, cayenne, and italian seasonings in medium shallow bowl. Beat eggs with water in another shallow bowl.

Heat a large skillet over medium heat. Spray lightly with olive oil. Dip eggplant slices in egg, then in breadcrumb mixture. Cook coated slices 2 minutes on a side.

Layer 1/3 of the eggplant slices in the bottom of prepared baking dish. Sprinkle with 1/2 cup mozzarella. Repeat layers 2 more times. Stir vinegar into marinara and spoon marinara over last layer and top with remaining 1/2 cup mozzarella and parmesan.

Cover dish loosely with foil and bake 30 minutes at 375 deg. F. Remove foil and bake an additional 10 minutes, till cheese is golden. Let rest 5-10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user DAMIENDUCKS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 273.1
Total Fat: 10.0 g
Cholesterol: 66.3 mg
Sodium: 787.1 mg
Total Carbs: 33.6 g
Dietary Fiber: 3.9 g
Protein: 13.4 g

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