Healthy Eggplant Parmesan (My Recipes)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 314.6
  • Total Fat: 14.3 g
  • Cholesterol: 97.9 mg
  • Sodium: 754.6 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.8 g

View full nutritional breakdown of Healthy Eggplant Parmesan (My Recipes) calories by ingredient
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Introduction

My Recipes healthy eggplant parmesan My Recipes healthy eggplant parmesan
Number of Servings: 10

Ingredients

    907 grams Eggplant, fresh
    2 large Egg, fresh, whole, raw
    2 cup Panko Whole Wheat Bread Crumbs (by BOINGO)
    4 tbsp Basil
    4 clove Garlic
    1 large Egg, fresh, whole, raw
    3 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce
    8 oz Mozzarella Cheese, part skim milk
    2 cup Ricotta Cheese, part skim milk
    3 oz Fontina Cheese
    .5 tsp Salt
    1 tsp crushed red pepper flakes (by TORI7HARRISON)
    2 oz Parmesan Cheese, hard (divided in half)

Directions

Preheat oven to 375. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko 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 make filling, combine basil, 1 oz parmesan, crushed red pepper, garlic, salt, ricotta and 1 egg.

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 ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. 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 mozzarella and 1/4 cup fontina. Bake at 375 for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Serving Size: Makes 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user LZEE11.

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