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Hearty Eggplant Parmesan

Hearty Eggplant Parmesan
Sauteing in a reduced amount of oil helps give this classic eggplant dish a healthy twist. Add a green salad and Italian bread. Meat-free never tasted better! —Kendell Christensen, Palatine, Illinois
8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups dry bread crumbs
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 large eggplant, peeled and cut into 1/2-inch slices
  • 4 tablespoons olive oil
  • 1 jar (25 ounces) marinara sauce
  • 1/2 cup grated Parmesan cheese

Directions

  • Place flour and eggs in separate shallow bowls. In another bowl,
  • combine the bread crumbs, basil, oregano, salt and pepper. Dip
  • eggplant slices in flour and then in eggs; coat with crumb mixture.
  • In a large skillet, cook eggplant in oil in batches until golden
  • brown on both sides; drain. Arrange in a greased 13-in. x 9-in.
  • baking dish. Top with marinara sauce and cheese.
  • Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes
  • longer or until golden brown.
© Taste of Home 2013

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Hearty Eggplant Parmesan (continued)

Directions (continued)

  • Yield: 8 servings.
Nutrition Facts: 1 serving equals 306 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 595 mg sodium, 41 g carbohydrate, 5 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 fat.
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