Eggplant Parmigiana
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 273.1
- Total Fat: 10.0 g
- Cholesterol: 66.3 mg
- Sodium: 787.1 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 3.9 g
- Protein: 13.4 g
View full nutritional breakdown of Eggplant Parmigiana calories by ingredient
Introduction
Finally! I've been searching for an Eggplant Parmigiana recipe that actually tastes like eggplant! So many are overpowered by way too much cheese or marinara, but I've finally come up with a healthy version that balances the flavors of the principle ingredients. Finally! I've been searching for an Eggplant Parmigiana recipe that actually tastes like eggplant! So many are overpowered by way too much cheese or marinara, but I've finally come up with a healthy version that balances the flavors of the principle ingredients.Number of Servings: 8
Ingredients
-
2 lb. eggplant, sliced 1/2" thick
1-3/4 c. finely ground panko
3/4 tsp. cayenne
1-1/2 T. italian seasonings (a blend of whatever you prefer)
2-3 eggs, beaten (start with 2, add another if needed)
2-3 T. water (add the third T. if you add a third egg)
olive oil spray (about 1 T. total)
4 oz. shredded mozzarella (2 cups), divided
3 c. marinara sauce
1 T. balsamic vinegar
1 oz. shredded parmesan (1/2 cup)
Directions
Preheat oven to 375 deg. F. Grease a 9x13 baking dish.
Slice eggplant, set aside.
Mix panko, cayenne, and italian seasonings in medium shallow bowl. Beat eggs with water in another shallow bowl.
Heat a large skillet over medium heat. Spray lightly with olive oil. Dip eggplant slices in egg, then in breadcrumb mixture. Cook coated slices 2 minutes on a side.
Layer 1/3 of the eggplant slices in the bottom of prepared baking dish. Sprinkle with 1/2 cup mozzarella. Repeat layers 2 more times. Stir vinegar into marinara and spoon marinara over last layer and top with remaining 1/2 cup mozzarella and parmesan.
Cover dish loosely with foil and bake 30 minutes at 375 deg. F. Remove foil and bake an additional 10 minutes, till cheese is golden. Let rest 5-10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Slice eggplant, set aside.
Mix panko, cayenne, and italian seasonings in medium shallow bowl. Beat eggs with water in another shallow bowl.
Heat a large skillet over medium heat. Spray lightly with olive oil. Dip eggplant slices in egg, then in breadcrumb mixture. Cook coated slices 2 minutes on a side.
Layer 1/3 of the eggplant slices in the bottom of prepared baking dish. Sprinkle with 1/2 cup mozzarella. Repeat layers 2 more times. Stir vinegar into marinara and spoon marinara over last layer and top with remaining 1/2 cup mozzarella and parmesan.
Cover dish loosely with foil and bake 30 minutes at 375 deg. F. Remove foil and bake an additional 10 minutes, till cheese is golden. Let rest 5-10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.