Eggplant Parmesan

20m
Prep Time
16m
Cook Time
36m
Ready In


"Made this a while ago and enjoyed it and it's quite easy to make, I just used bottled pasta sauce"

Original is 3 servings

Nutritional

  • Serving Size: 1 (171 g)
  • Calories 302.8
  • Total Fat - 16.8 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 112.9 mg
  • Sodium - 888 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.6 g
  • Protein - 25 g
  • Calcium - 734.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 min (this pulls out excess liquid as well as the bitterness).

Step 2

Using a damp paper towel pat the eggplant slices to remove the excess salt.

Step 3

Preheat oven to 450. Mix together breadcrumbs, Italian seasoning, parmesan cheese and garlic powder in a shallow bowl.

Step 4

Place eggplant in egg-water wash, then coat in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.

Step 5

Bake 8 minutes. Remove from oven and turn each slice over (the crispy side facing up).

Step 6

Drizzle the pasta sauce over each slice (it's not necessary to completely cover completely). Top each slice with some mozzarella cheese.

Step 7

Return to over and finish baking for another 8-10 minutes.

Tips


No special items needed.

0 Reviews

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