Eggplant Parmesan

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 299.1

Total Fat: 8.6 g
Cholesterol: 46.4 mg
Sodium: 1,061.8 mg
Total Carbs: 41.4 g
Dietary Fiber: 8.2 g
Protein: 17.4 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient

Introduction

A low cal comfort food A low cal comfort food

Number of Servings: 8

Ingredients

3 Whole Eggplants (sliced into 1/4 in. slices)

7 garlic cloves (diced)

2 med Onions (chopped)

1 cup tomato sauce

1 6oz can tomato paste

1 large can crushed tomatos

1/2 tsp dry oregano

1/2 tsp dry basil

1/2 tsp crushed red pepper (optional)

2 tsp sugar

1 large egg

1/2 cup non-fat milk

1.5 cups italian bread crums

1 cup grated parmesan cheese

1 cup grated mozzarella cheese

Directions

Slice eggplant and salt (to draw out bitterness).
lay slices between papper towels while making sauce.
Chop Onions and dice garlic and sweat at low heat with a pinch of salt until translucent.

Add basil, oregano, crushed red pepper, tomato sauce, crushed tomatos, tomato paste and sugar and Simmer for a half hour.

Preheat oven to 425 degrees F

Mix Bread crums and 1/2 a cup of paresan cheese

Wisk milk and egg together for batter.

dip each eggplant slice in batter then bread crums and lay on a flat counter.

brown eggplant in single layers on baking tray with a little olive oil spray in a 425 degree oven(about 10 min each side)
Repeat until all the eggplant has been browned.

drop oven temp to 375
add any salt and pepper to tomato sauce (to taste)

mix remaining cheese together

arange 1 layer of the eggplant slices in the bottom of a large cassarol dish top with a layer of tomato sauce and 1/3 of the cheese.
Repeat 2 more times.

Bake in the oven at 375 for 1/2 hour utill top layer of cheese has browned.

enjoy!!!

Number of Servings: 8

Recipe submitted by SparkPeople user THEWINEGUY.