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Eggplant Parmesan  (Not yet rated)

This version of eggplant parmesan is made without frying. Serve with pasta of choice.

Cal: 346 Fat: 13g Carbs: 38g Protein: 22g Fiber: 7g
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Original recipe serves 10

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 10)

  • 3 eggplant ; peeled, cut into 1/4 inch slices
  • 16 ounces mozzarella cheese ; shredded, divided
  • 1/2 cup parmesan cheese ; grated, divided
  • 6 cups tomato sauce ; or pasta sauce of choice
  • sea salt
  • 1/2 teaspoon basil
  • 4 cups bread crumbs ; Italian seasoned
  • 2 egg(s) ; beaten
  • olive oil

  • You will also need: baking sheet

    Directions

    Sweat the eggplant slices by sprinkling with sea salt and letting them sit in a collander for 30 minutes. Rinse and pat dry with a paper towel.

    Preheat oven to 450F (230C).

    Dip eggplant in beaten egg, and then in breadcrumbs to coat.

    Arrange slices on a baking sheet greased with olive oil. Bake for 5 to 7 minutes. Turn over and bake an additional 5 to 7 minutes or until desired crispiness is reached.

    Preheat oven to 350F (175C)

    Spread tomato sauce on the botttom of a 9x13 inch baking pan. Add a layer of eggplant slices, followed by a sprinkling of mozzarella and parmesan cheeses.  Repeat layering with remaining eggplant, sauce and cheeses, ending with a layer of cheese.

    Sprinkle basil onto the top, and bake at 350F (175C) for about 35 minutes or until golden.

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