Parmesan Eggplant w meat sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 211.5
- Total Fat: 7.4 g
- Cholesterol: 120.1 mg
- Sodium: 300.9 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.2 g
- Protein: 19.0 g
View full nutritional breakdown of Parmesan Eggplant w meat sauce calories by ingredient
Introduction
Parmesan eggplant with lean ground chicken tomato sauce Parmesan eggplant with lean ground chicken tomato sauceNumber of Servings: 4
Ingredients
-
.5 lbs lean ground chicken
1/2 onion, chopped
salt
pepper
2 mushrooms, chopped
2 cups groupnd tomatoes
1 cup water
1 egg, beaten
1 medium eggplant, cut into 1/2 inch pieces
1/4 cup bread crumbs
1/4 flour
1 tbsp Parmesan cheese
Pam - olive oil spray - 4 sec spray
Directions
1. Preheat oven to 450.
2. Turn the stove top on to medium high heat, then put chopped onion, chopped mushroom and lean ground chicken in a frying pan and brown. Break up the ground chicken while it cooks (liquid from the mushrooms, onions and meat will keep ingredients moist so no oil is needed).
3. Once meat is browned, add 2 cups of ground tomato and one cup of water, then salt and pepper to taste. When sauce starts to bubble, turn heat down to simmer. Stirring occasionally for 15-20 mins.
4. While sauce is simmering, take a pan and lightly spray it with oil so the eggplant doesn't stick to it while baking.
5. Mix bread crumbs and grated parmesan together in a bowl. Beaten egg and flour in their own bowls. Take each piece of eggplant, dip it in the flour, then dip in egg and finally coat in bread crumb mixture. Put each piece on the pan. Once you have dipped and coated all eggplant pieces, the oven should be warmed up.
6. Cook the eggplant for 10 mins on one side, flip them over and cook for another 5 minutes.
7. Take the eggplant slices out of the oven. Place 2 slices on each plate then top with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CEDEWIN.
2. Turn the stove top on to medium high heat, then put chopped onion, chopped mushroom and lean ground chicken in a frying pan and brown. Break up the ground chicken while it cooks (liquid from the mushrooms, onions and meat will keep ingredients moist so no oil is needed).
3. Once meat is browned, add 2 cups of ground tomato and one cup of water, then salt and pepper to taste. When sauce starts to bubble, turn heat down to simmer. Stirring occasionally for 15-20 mins.
4. While sauce is simmering, take a pan and lightly spray it with oil so the eggplant doesn't stick to it while baking.
5. Mix bread crumbs and grated parmesan together in a bowl. Beaten egg and flour in their own bowls. Take each piece of eggplant, dip it in the flour, then dip in egg and finally coat in bread crumb mixture. Put each piece on the pan. Once you have dipped and coated all eggplant pieces, the oven should be warmed up.
6. Cook the eggplant for 10 mins on one side, flip them over and cook for another 5 minutes.
7. Take the eggplant slices out of the oven. Place 2 slices on each plate then top with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CEDEWIN.
Member Ratings For This Recipe
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