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Eggplant Parmesan

Eggplant Parmesan
Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
8 ServingsPrep: 40 min. Cook: 25 min.

Ingredients

  • 3 eggs, beaten
  • 2-1/2 cups panko (Japanese) bread crumbs
  • 3 medium eggplants, cut into 1/4-inch slices
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1/2 tsp dried basil
  • 1/8 teaspoon dried oregano
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 jar (28 ounces) spaghetti sauce

Directions

  • Place eggs and bread crumbs in separate shallow bowls. Dip eggplant
  • in eggs, then coat in crumbs. Place on baking sheets coated with
  • cooking spray. Bake at 350° for 15-20 minutes or until tender
  • and golden brown, turning once.
  • In a small bowl, combine the mushrooms, basil and oregano. In another
  • small bowl, combine mozzarella and Parmesan cheeses.
  • Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with
  • cooking spray. Layer with a third of the mushroom mixture, eggplant,
  • 3/4 cup sauce and a third of the cheese mixture. Repeat layers
  • twice.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through and cheese is melted. Yield: 8 servings.
© Taste of Home 2013

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Eggplant Parmesan (continued)

Nutrition Facts: 1 serving equals 305 calories, 12 g fat (5 g saturated fat), 102 mg cholesterol, 912 mg sodium, 32 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013