Oven-baked Eggplant Parmesan
- Number of Servings: 1
Ingredients
Eggplant:1 teaspoon olive oil3 egg whites, lightly beaten1 cup Italian bread crumbs3 tablespoons fat-free milk3 tablespoons whole wheat flour1/2 teaspoon dried Italian seasoning1 medium eggplant (about 12 ounces), cut into 12 slicesnonstick olive-oil sprayChunky tomato-basil sauce:1 teaspoon olive oil1 onion chopped5 garlic cloves, minced1 cup sliced mushrooms1 can (14.5 ounces) no salt-added whole tomatoes1 can (8 ounces) no-salt-added tomato sauce1 cup chopped, peeled , and seeded tomatoes (see note)1/4 cup chopped fresh basil1/2 teaspoon salt2 tablespoons shredded Parmesan cheese
Eggplants are quite perishable and become bitter with age, so try to buy them within a day or two of cooking. Cut eggplants just before using it because the flesh discolors quickly when exposed to air.
Preheat oven to 425 degrees
To make eggplant: drizzle olive oil on 10 by 15
inch jellyroll pan abd brush to coat evenly.
Combine egg whites and milk in a shallow pie
plate. Combine bread crumbs,flour, and
Italian seasoning in another shallow pie
plate. Dip eggplant slices in egg white
mixture, turning to coat both sides, then place
in cumb mixture, turning to coat each side.
Arrange in a single layer in prepared pan.
Spray top of each slice generously with olive
oil spary.
Bake 10 minutes or until golden. Turn each
slice and spray again with olive oil spray.
Bake an additional 10-12 minutes, or until
slices are golden and crisp.
Meanwhile, make tomato sauce. Heat olive oil
in medium sauce pan over medium high
heat. Add onion and garlic and saute,
stirring frequently until onion is tender. Add
mushrooms and saute, stirring frequently
for 3-4 minutes or until mushrooms are
tender. Add whole tomatoes and use spoon
to break them apart. Stir in tomato sauce,
chopped tomatoes, basil, and salt. Simmer
for 15 minutes.
To serve, arrange 2 eggplnat slices on
each plate. Top with about a half a cup of
sauce. Sprinkle lightly with Parmesan
cheese.
Note: To peel tomatoes, cut an X on the
bottom of each tomato. Place in boiling
water and heat 15 seconds if tomatoes
are ripe, 30 seconds if tomatoes are firmer.
Using a slotted spoon, lift tomatoes out and
plunge into ice water. Peel should slip off
easily with the tip of a knife.
Number of Servings: 1
Recipe submitted by SparkPeople user ALSIEGEL.
Preheat oven to 425 degrees
To make eggplant: drizzle olive oil on 10 by 15
inch jellyroll pan abd brush to coat evenly.
Combine egg whites and milk in a shallow pie
plate. Combine bread crumbs,flour, and
Italian seasoning in another shallow pie
plate. Dip eggplant slices in egg white
mixture, turning to coat both sides, then place
in cumb mixture, turning to coat each side.
Arrange in a single layer in prepared pan.
Spray top of each slice generously with olive
oil spary.
Bake 10 minutes or until golden. Turn each
slice and spray again with olive oil spray.
Bake an additional 10-12 minutes, or until
slices are golden and crisp.
Meanwhile, make tomato sauce. Heat olive oil
in medium sauce pan over medium high
heat. Add onion and garlic and saute,
stirring frequently until onion is tender. Add
mushrooms and saute, stirring frequently
for 3-4 minutes or until mushrooms are
tender. Add whole tomatoes and use spoon
to break them apart. Stir in tomato sauce,
chopped tomatoes, basil, and salt. Simmer
for 15 minutes.
To serve, arrange 2 eggplnat slices on
each plate. Top with about a half a cup of
sauce. Sprinkle lightly with Parmesan
cheese.
Note: To peel tomatoes, cut an X on the
bottom of each tomato. Place in boiling
water and heat 15 seconds if tomatoes
are ripe, 30 seconds if tomatoes are firmer.
Using a slotted spoon, lift tomatoes out and
plunge into ice water. Peel should slip off
easily with the tip of a knife.
Number of Servings: 1
Recipe submitted by SparkPeople user ALSIEGEL.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 3.0 g
- Cholesterol: 1.0 mg
- Sodium: 215.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 4.0 g
- Protein: 7.0 g
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