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Appetizer: Eggplant Parmigiana II
A lower fat version of this tasty dish.
This recipe includes superfoods such as:
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Get it now →Ingredients
2 unpeeled eggplant, sliced thin
2 large eggs
4 fl oz water
1 1/2 cups bread crumbs
1 lb part skim milk ricotta cheese
4 slices mozzarella cheese shredded
2 cups tomato sauce
1/2 tsp salt
1 tbsp basil
1 tsp leaves oregano
1/3 tbsp parsley
1/4 cup parmesan cheese
1 second olive oil cooking spray
Instructions
1. Whisk together 1 egg, water and salt.
2. Thinly slice eggplant and dip in egg then bread crumbs.
3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. Top with eggplant and sauce alternating ending with sauce.
7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.
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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 292 kcal | ||
| Fat 11.12 g | ||
| Carbohydrate 31.52 g | ||
| Protein 18.31 g | ||
| Iron 118 mg | ||
| Calcium 290 mg | ||
| Cholesterol 81 mg | ||
| Monounsaturated Fat 3.17 g | ||
| Polyunsaturated Fat 1.13 g | ||
| Saturated Fat 5.9 g | ||
| Sodium 1076 mg | ||
| Sugar 7.51 g | ||
| Potassium 679 mg | ||
| Vitamin A 90 mcg | ||
| Vitamin C 110 mg | ||
| Fiber 6.8 g | ||
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