Z^2 (zoofussa) wrote in veggies_r_us,
Z^2
zoofussa
veggies_r_us

Eggplant Success!

I made eggplant parmesan tonight. I decided to try baby steps and do this version from sparkpeople- it still has bread crumbs so isn't as super healthy as the recipe spa_girl shared, but it's still pretty good, and minimal oil is used. I know it's a success when my husband likes it.


Nutrition Information
Fat: 15.9 g
Carbohydrates: 54.8g
Calories: 460.9
Protein: 24.7g
All Nutrition Information
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Brought To Your Kitchen From SparkPeople Member:
LBBROCK195



Ingredients
1 egg, lightly beaten

1/8 cup water

1 small eggplant, sliced in 1/4 inch slices

1/4 cup flour

3/4 cup dried Italian bread crumbs (or regular bread crumbs)

2 cups meatless spaghetti sauce, use more or less to taste

3/4 cup shredded mozzarella cheese

2 Tbs. grated parmesan cheese



Directions

Preheat oven to 400. Spray baking sheet with nonstick spray.

Beat egg and water in shallow dish. Dredge eggplant in flour, dip in egg mixture then coat with bread crumbs. Place eggplant on baking dish. Bake, turning once until golden and tender, about 30 minutes total.



In bottom of shallow baking dish layer 1/2 spaghetti sauce, eggplant slices and mozzarella. Repeat layering. Top with parmesan cheese. Bake until heated through, about 15-20 minutes.



Makes about 4 servings.

I used Caitlin and Kathy's advice about putting kosher salt on the eggplant- what a difference! It works so much better than granulated salt. The eggplant really maintained a firm, meatier texture in all that sauce. Excellent!
Tags: eggplant
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  • 3 comments
Oh! yeah, I always use Kosher salt. big grains. sorry I didn't mention that.
LOL, I am beginning to understand why the fritters turned out oh so salty.
Mmmmm sounds yummy; might have to try that next week!