Crispy Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 217.8
- Total Fat: 5.3 g
- Cholesterol: 9.7 mg
- Sodium: 799.4 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 5.1 g
- Protein: 10.8 g
View full nutritional breakdown of Crispy Eggplant Parmesan calories by ingredient
Introduction
I love this Recipe! It's fast and easy and so Flavorful!If only cut into 6 servings it's 284 Calories. I love this Recipe! It's fast and easy and so Flavorful!
If only cut into 6 servings it's 284 Calories.
Number of Servings: 8
Ingredients
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Ingredients
2 tsp Olive Oil
1 Cup diced Onion
5 Cloves chopped garlic
1/2 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup whole wheat flour
2 eggs
1/2 cup water
1 cup dried Italian bread crumbs
1/2 cup cornmeal
1/4 cup grated Parmesan, divided (reserve 2T)
1 Large Eggplant
1 cup shredded mozzarella cheese
2 tablespoons chopped parsley leaves, for garnish
Tips
Doesn't really reheat well. The eggplant doesn't have it's original crispiness, but still good. Instead of the microwave, I put it back under the broiler to reheat. Enjoy!( PS This recipe is soooo good you might want to cut into larger pieces. If you cut the 9x13 into 6 servings each serving is 284 calories.)
Directions
In a large pot over medium-high heat, add the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let it cook while the eggplant is baking.
Preheat oven to 375 degrees F.
Set up a breading station using 3 baking dishes(I like to use Ziplock Baggies for the flour and breading). In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish(or baggie) combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 1/2-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 25 minutes.
Turn the oven to broil. Put the eggplant, overlapping, into a 9x13 baking dish in 2 rows. Cover each row with the sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
Serving Size: 9x13 Pan Cut into 8 Pieces
Number of Servings: 8
Recipe submitted by SparkPeople user COLLEEN46.
Preheat oven to 375 degrees F.
Set up a breading station using 3 baking dishes(I like to use Ziplock Baggies for the flour and breading). In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish(or baggie) combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 1/2-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 25 minutes.
Turn the oven to broil. Put the eggplant, overlapping, into a 9x13 baking dish in 2 rows. Cover each row with the sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
Serving Size: 9x13 Pan Cut into 8 Pieces
Number of Servings: 8
Recipe submitted by SparkPeople user COLLEEN46.
