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Makeover Eggplant Parmesan

Makeover Eggplant Parmesan
Olive Garden's Eggplant Parmesan! Enough said. —Eva McPherson
6 ServingsPrep: 50 min. Bake: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1-1/2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/2 cup dry red wine
  • 1/4 cup tomato paste
  • 1-3/4 teaspoons Italian seasoning, divided
  • 2 eggs
  • 2 tablespoons water
  • 1/2 cup all-purpose flour
  • 1-1/2 cups dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium eggplants, peeled and cut into 1/4-inch slices
  • 9 ounces uncooked multigrain spaghetti
  • 6 ounces fresh mozzarella cheese, halved and thinly sliced
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley

Directions

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1
  • minute longer. Add the crushed tomatoes, diced tomatoes, tomato
  • sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring
© Taste of Home 2013

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Makeover Eggplant Parmesan (continued)

Directions (continued)

  • to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or
  • until desired consistency, stirring occasionally.
  • Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a
  • separate shallow bowl. In another bowl, combine the bread crumbs,
  • salt, pepper and remaining Italian seasoning. Dip eggplant slices
  • into flour then in egg mixture; coat with crumb mixture. Place on
  • baking sheets coated with cooking spray. Bake at 350° for 25-30
  • minutes or until tender and golden brown, turning once. Meanwhile,
  • cook spaghetti according to package directions.
  • Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes
  • longer or until cheese is melted.
  • Drain spaghetti. Serve remaining sauce over spaghetti; top with
  • eggplant slices. Sprinkle with parsley. Yield: 6 servings.
Nutrition Facts: 1 serving equals 505 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 716 mg sodium, 74 g carbohydrate, 13 g fiber, 24 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013