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Hearty Eggplant Parmesan

Total Time

Prep: 20 min. Bake: 20 min.

Makes

8 servings

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

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

  1. 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.
  2. 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.
  3. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts

1 each: 306 calories, 11g fat (3g saturated fat), 57mg cholesterol, 595mg sodium, 41g carbohydrate (12g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 fat.

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