Z^2 (zoofussa) wrote in 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:

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


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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