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Recipe
Light Eggplant Parmesan Recipe
| Prep time: 30 Minutes |
Italian
|
| Cook time: 30 Minutes | Servings: 4 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 43 | 16% |
| Total Fat 4.92g | 6% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 523mg | 22% |
| Potassium 1169mg | 33% |
| Total Carbs 48.54g | 13% |
| Dietary Fiber 14.9g | 50% |
| Sugars 15.81g | 11% |
| Protein 12.07g | 19% |
Ingredients Convert Measures
- 2 Chinese eggplant, cut into planks
- 1 C Italian seasoned breadcrumbs
- 1/4 C pecorino romano, finely grated
- 1/2 C egg beaters
- cooking spray
- bottled sauce of choice (I like Paul Newman's Basil)
- fresh Mozzerella
- cooked spaghetti, or sliced french bread
Directions
- Preheat oven to 400. Line baking sheet with parchement. Mix breadcrumbs with cheese and a little fresh ground black pepper.
- Dip a plank of eggplant in egg beaters, then roll in breadcrumbs, pressing to adhere. Place on sheet. Repeat with the rest of the eggplant.
- Spray eggplant lightly with olive oil. Bake eggplant for 15-20 minutes, or until soft. Remove from oven.
- If you plan to serve over pasta, group planks side by side in twos and add two slices of fresh mozzerella to each. Return to oven and bake 5 minutes until cheese has melted. Layer plate with spaghetti, warmed tomato sauce and eggplant on top.
- For sandwiches, spread both halves of bread thickly with sauce, then layer eggplant and cheese. Spray outsides of sandwich with olive oil. Grill until cheese melts.
March 14, 2009 18:49