Fresh Eggplant Parmesan

High-Fiber
Low-Cholesterol
Low-Sugar
Dish type
Dinner
Serves
8
Ready in
50 minutes*

Ingredients

  • 2 medium eggplants (about 2 lbs. total)
  • 2 eggs, lightly beaten
  • 1 cup dry Italian breadcrumbs
  • 1/4 cup olive oil or vegetable oil
  • 3 cups shredded part-skim mozzarella
  • 1 1/2 cups shredded Parmesan
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 (26-oz.) jar spaghetti sauce with vegetables

Directions

Prep Time
15 minutes
Cook Time
35 minutes*
Ready in
50 minutes*
  1. Preheat oven to 400°F. Coat a rectangular 3-quart baking dish with nonstick cooking spray. Peel eggplant; cut crosswise into ½-inch slices. Set aside.
  2. In a shallow dish combine eggs with salt and pepper to taste. Place breadcrumbs in another shallow dish. Dip eggplant slices in eggs, then in breadcrumbs, turning to coat both sides.
  3. In a large skillet heat oil over medium-high heat. Working in batches, add eggplant; cook 4 to 6 minutes or until golden, turning once. (Add oil, if needed.) Drain on paper towels.
  4. In a medium bowl combine cheeses, basil and oregano. Spread 1 cup spaghetti sauce in baking dish. Layer with half the eggplant and half the cheese mixture. Spoon 1 cup sauce on cheese. Repeat layers with remaining eggplant, cheese and sauce.
  5. Bake, uncovered, 15 to 20 minutes or until heated through and eggplant is tender. Let stand 10 minutes before serving.

Nutritional Information

Serving Size
1
Per Serving
Calories 445, Calories Fat , Total Fat 26g, Saturated Fat 11g, Cholesterol 91mg, Sodium 1242mg, Carbohydrate 26g, Protein 26g
Serving Size1
Calories445
Total Fat26g
Total Fat (extra)41
Saturated Fat11g
Saturated Fat (extra)60
Cholesterol91mg
Cholesterol (extra)30
Sodium1242mg
Sodium (extra)52
Potassium1242mg
Carbohydrate26g
Carbohydrate (extra)9
Fiber6g
Fiber (extra)26
Sugars9g
Protein26g
Omega30g
Vitamin A717IU
Vitamin A (extra)14
Vitamin C11mg
Vitamin C (extra)20
Iron1mg
Iron (extra)9