This easy, healthy recipe for Eggplant Parmesan is a variation on the more traditional method of frying the coated eggplant slices in oil. Eggplant tends to soak up oil like a sponge, greatly increasing the calories and fat content of each serving. This baked eggplant recipe is less time consuming than the original fried recipe, and has fewer calories, yet it is equally as rich and flavorful.
Slice the eggplant -unpeeled- in half inch slices and sprinkle them lightly with salt.
Layer the slices in a shallow dish. Cover with plastic wrap. Press and pour out the liquid from time to time. Ideally this step is done the day before. Do not refrigerate overnight.
Preheat the oven to 450F. Press the Eggplant slices in flour on both sides and fit on a cookie sheet. Beat the 2 eggs in a shallow bowl and season with pepper, salt and garlic. Prepare a bowl with italian bread crumbs. One by one, dip the slices, coating both sides, in the egg mixture first and breadcrumb mixure after that, before placing it back on the cookie sheet. Cook until the slices start to color, about 15 minutes, turning half way.
In the mean time, warm up the marinara sauce in a small sauce pan over low heat, and grate the parmesan. Stir the the left over egg and breadcrumbs in with the shredded parmesan to make a smooth mixture. Spread this mixure on the eggplant slices and place the cookie sheet back in the oven for a couple of minutes, until the cheese is bubbly.
Using a spatula, transfer the eggplant slices to dinner plates. Top with the warm marinara sauce and sprinkle with shredded mozarella cheese. Serve.
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|Serving Size: 1 Serving (940g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 556 (50%)|
|Amt Per Serving||% DV|
|Total Fat 61.8g||82 %|
|Saturated Fat 28g||140 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 1170.4mg||360 %|
|Sodium 3886.2mg||134 %|
|Potassium 1954.3mg||51 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 43.5g|
|Protein 82.2g||117 %|
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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: 1117
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