Healthy Eggplant Parmesan (My Recipes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
907 grams Eggplant, fresh 2 large Egg, fresh, whole, raw 2 cup Panko Whole Wheat Bread Crumbs (by BOINGO) 4 tbsp Basil 4 clove Garlic 1 large Egg, fresh, whole, raw 3 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce 8 oz Mozzarella Cheese, part skim milk 2 cup Ricotta Cheese, part skim milk 3 oz Fontina Cheese .5 tsp Salt 1 tsp crushed red pepper flakes (by TORI7HARRISON) 2 oz Parmesan Cheese, hard (divided in half)
Preheat oven to 375°. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To make filling, combine basil, 1 oz parmesan, crushed red pepper, garlic, salt, ricotta and 1 egg.
To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Serving Size: Makes 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user LZEE11.
To make filling, combine basil, 1 oz parmesan, crushed red pepper, garlic, salt, ricotta and 1 egg.
To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Serving Size: Makes 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user LZEE11.
Nutritional Info Amount Per Serving
- Calories: 314.6
- Total Fat: 14.3 g
- Cholesterol: 97.9 mg
- Sodium: 754.6 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 5.2 g
- Protein: 21.8 g
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