Heather's Healthy Egg Plant Parm
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 eggplant2 egg whites1.5 tablespoons water1/2 c fine dry breadcrumbs1/4 c freshly grated parmesan cheese, divided1/4 tsp salt1/4 tsp pepper1/8 c slivered fresh basil leaves1.25 cups tomato sauce of choice1.5 ounces grated part-skim mozzarella cheese
1. Preheat oven to 400°F. Coat a baking sheet and a baking dish with nonstick cooking spray.
2. Cut eggplant crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheet. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
ENJOY! delicious with whole grain pasta or on a sandwich thin or even a wrap for an hand-held italian twist! YUMMY!!
(note: i basically add garlic to EVERYTHING - play around with your spices, herbs and garlic here to get a taste you LOVE!)
Number of Servings: 3
Recipe submitted by SparkPeople user MOORESHUGAR.
2. Cut eggplant crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheet. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
ENJOY! delicious with whole grain pasta or on a sandwich thin or even a wrap for an hand-held italian twist! YUMMY!!
(note: i basically add garlic to EVERYTHING - play around with your spices, herbs and garlic here to get a taste you LOVE!)
Number of Servings: 3
Recipe submitted by SparkPeople user MOORESHUGAR.
Nutritional Info Amount Per Serving
- Calories: 180.7
- Total Fat: 5.4 g
- Cholesterol: 14.8 mg
- Sodium: 992.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.5 g
- Protein: 13.2 g
Member Reviews
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MAID_OF_WIRES
I loved this recipe. I actually skipped the sauce part and just made the egg plant patties. I also added popped amaranth for protien and marble cheese in small chuncks to bread mix So GOOD! I served them on top of a veggie curry dish and it was a big hit. Definately gonna make this again, Thanx! - 1/1/10