Healthy, Baked Eggplant Parmesean
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 237.9
- Total Fat: 8.1 g
- Cholesterol: 18.1 mg
- Sodium: 799.5 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 8.4 g
- Protein: 12.8 g
View full nutritional breakdown of Healthy, Baked Eggplant Parmesean calories by ingredient
Introduction
Bake vs. fry! Egg whites vs. eggs! Still delicious. Bake vs. fry! Egg whites vs. eggs! Still delicious.Number of Servings: 4
Ingredients
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Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb (remove)
*Italian Bread Crumbs-Gluten, Wheat, & Dairy FREE- Gillian's Foods, 0.5 cup (remove)
*4C Grated Cheese - Homestyle Parm & Romano, 2 serving (remove)
*Newman's Own all natural Italian Sausage and Pepper pasta sauce, 1 cup (remove)
All Whites Liquid Egg White (3 Tbsp=1 large egg’s white), 5 tbsp (remove)
*Newman’s Own (Vodka Sauce), 0.5 cup (remove)
*Sargento - 4 State Cheddar Shreded, 6 tbsp (remove)
Directions
To make eggplant, combine egg whites and 1 tablespoon water in a shallow dish. Combine bread crumbs and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of cheese over sauce. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of cheese. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Serving Size: 4 dinner-sized portions
Number of Servings: 4
Recipe submitted by SparkPeople user CERICE.
To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of cheese over sauce. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of cheese. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Serving Size: 4 dinner-sized portions
Number of Servings: 4
Recipe submitted by SparkPeople user CERICE.