Eggplant Parm
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Nutritional Information
Serves 6Amount Per SERVING:
| Calories | 247 |
| Protein | 14g |
| Total fat | 9g |
| Carbs | 28g |
| Cholesterol | 13mg |
| Sodium | 752mg |
| Fiber | 5g |
| Sugars | 11g |
Vegetarian Times Issue: January 1, 2006 p.71
Oven-frying the eggplant slices makes a succulent dish that has only 9 grams of fat—instead of 20 or more.
Ingredients
Serves 6
- 3 large egg whites
- 1 cup fine dry breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 medium eggplants, sliced into 1/4-inch-thick rounds
- 1/4 cup fresh basil, finely chopped
- 2 1/2 cups prepared marinara sauce
- 3/4 cup grated part-skim mozzarella cheese
Directions
- Preheat oven to 400F. Coat 2 baking sheets and 8x11 1/2-inch baking dish with cooking spray.
- Whisk egg whites with 3 Tbs. water in bowl until frothy. Combine breadcrumbs, 1/4 cup Parmesan, and salt and pepper to taste in shallow dish. Dip eggplant slices into egg whites, then coat with breadcrumb mixture and arrange on baking sheets.
- Bake until golden; turn; bake until golden again, about 30 minutes total.
- Stir basil into marinara sauce. Spread 1/2 cup sauce in baking dish. Top with half of eggplant, slightly overlapping slices. Cover with 1 cup of sauce; sprinkle with half of mozzarella. Cover with remaining eggplant, and top with remaining sauce, mozzarella and Parmesan.
- Bake, uncovered, 20 to 25 minutes, or until bubbly and golden. Let stand 10 minutes; serve.
