Eggplant Parmasean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 Eggplants - peeled2 Eight oz bags of shredded part-skim mozzarella cheese1 lg egg5 egg whites1 tsp salt1 cup flour2 jars spaghetti sauce (meatless)
Peel and slice eggplant. Place sliced eggplant pieces into deep large bowl half filled with water. Add 1 tsp salt to water. Cover bowl and let slices sit for half hour. This removes bitterness from eggplant. Remove slickes from water and place eggplant on a dish and blot dry with a paper towel.
In a separate bowl mix egg and eggwhites.
Place flour in a shallow dish.
Take one eggplant slice and dip it in the egg mixture until fully covered. Next take that same eggplant slice and lay it in the flour until fully covered. Take that eggplant slice and place on a plate. Repeat process until all slices have been coated with egg and flour mixture.
There's two healthy ways to approach the next step. I've heard that some people like to broil their slices on a cookie sheet for approx 3-4 min/side. I prefer to cook them on my George Forman grill. It takes about 4-5 min on med heat to cook the eggplant just enough to brown a little.
Once you've browned the eggplant slices, take a 9 x 12 casserole dish and put a thin coating of spaghetti sauce on bottom.
Place the eggplant slices in a single layer on the bottom of the dish. Cover with spaghetti sauce. Take some shredded cheese and lightly cover. Repeat process with one more layer of eggplant slices. I prefer a lot of sauce, so I use the rest of the first jar of sauce on the top of the eggplant.
Next take a square 8 x 8 baking dish and repeat the same process with the remaining eggplant slices. Since the second dish is smaller, I usually put the small remaining amount of sacue on the larger dish of eggplant. Cover both dishes with remaining cheese.
Take non-stick aluminum foil and cover both dishes. Bake at 350 for approx 30 minutes.
For leftovers, cut into individual servings and freeze. Makes a perfect quick microwavable entree.
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLFRIDAY715.
In a separate bowl mix egg and eggwhites.
Place flour in a shallow dish.
Take one eggplant slice and dip it in the egg mixture until fully covered. Next take that same eggplant slice and lay it in the flour until fully covered. Take that eggplant slice and place on a plate. Repeat process until all slices have been coated with egg and flour mixture.
There's two healthy ways to approach the next step. I've heard that some people like to broil their slices on a cookie sheet for approx 3-4 min/side. I prefer to cook them on my George Forman grill. It takes about 4-5 min on med heat to cook the eggplant just enough to brown a little.
Once you've browned the eggplant slices, take a 9 x 12 casserole dish and put a thin coating of spaghetti sauce on bottom.
Place the eggplant slices in a single layer on the bottom of the dish. Cover with spaghetti sauce. Take some shredded cheese and lightly cover. Repeat process with one more layer of eggplant slices. I prefer a lot of sauce, so I use the rest of the first jar of sauce on the top of the eggplant.
Next take a square 8 x 8 baking dish and repeat the same process with the remaining eggplant slices. Since the second dish is smaller, I usually put the small remaining amount of sacue on the larger dish of eggplant. Cover both dishes with remaining cheese.
Take non-stick aluminum foil and cover both dishes. Bake at 350 for approx 30 minutes.
For leftovers, cut into individual servings and freeze. Makes a perfect quick microwavable entree.
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLFRIDAY715.
Nutritional Info Amount Per Serving
- Calories: 248.2
- Total Fat: 9.4 g
- Cholesterol: 39.6 mg
- Sodium: 916.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 5.1 g
- Protein: 15.8 g
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