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Ingredients
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 28 | 13% |
| Total Fat 3.2g | 4% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 260mg | 11% |
| Potassium 967mg | 28% |
| Total Carbs 39.73g | 11% |
| Dietary Fiber 13.2g | 44% |
| Sugars 10.15g | 7% |
| Protein 10.93g | 17% |
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Comments
- March 14, 2009Let me know! I also sometimes make a lasagne-style version - I layer the eggplant, sauce, and cheese and bake until bubbly. Very tasty!
March 14, 2009This looks delicious Michelann! I've never had eggplant parmesan made with Chinese eggplant. i'm saving it to my "try soon" folder and will let you know how it is!1 reply
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