This eggplant parm is a delicious comfort dish with much less fat than traditional fried versions. Serve this hot on it's own or make a day ahead and serve in sub rolls for a wonderful sandwich.
Preheat oven to 400.
Slice the eggplant (leave the skin on) into 1/3 inch thick discs.
Whisk the milk and eggs together.
Line two baking sheets with parchment or spray with cooking spray (do not use foil).
Dip each piece of eggplant into the egg mixture then coat well with breadcrumbs and place on baking sheet.
Bake eggplant until lightly browned, about 20 minutes.
Spread 1/4 cup of pasta sauce all over the bottom of a 12x12 glass baking dish and layer single pieces of the baked eggplant until the bottom is covered.
Spread a thin coating of pasta sauce over the eggplant.
Sprinkle the layer with 1/2 cup of the mozzarella.
Continue to create layers until all of the eggplant has been used.
Sprinkle final layer with 1/2 cup of mozzarella.
Tent loosely and return to oven.
Bake at 400 for 20 minutes. Remove foil and bake for another 5-10 minutes until the shredded cheese on top is melted and slightly bubbly.
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|Serving Size: 1 Serving (690g)|
|Recipe Makes: 6|
|Calories from Fat: 383 (35%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 522.3mg||161 %|
|Sodium 3337.3mg||115 %|
|Potassium 1441.8mg||38 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 91g|
|Protein 69.4g||99 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1090
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