Eggplant Parmesan
Recipe: #6225
August 15, 2012
Categories: Eggplant, Romantic Dinner, Sunday Dinner Oven Bake, Low Fat, Vegetarian, Canned Tomatoes, Vegetarian Dinner, more
"This is a classic Italian dish For a healthier lower calorie meal use skim milk and skim mozzarella it will still be rich and delicious"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (350.9 g)
- Calories 451.1
- Total Fat - 8.9 g
- Saturated Fat - 3 g
- Cholesterol - 135.3 mg
- Sodium - 250.7 mg
- Total Carbohydrate - 82 g
- Dietary Fiber - 4.6 g
- Sugars - 8.6 g
- Protein - 11.6 g
- Calcium - 95.2 mg
- Iron - 7.2 mg
- Vitamin C - 52.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Slice the eggplant into about 1/2 inch thick slices
Step 2
In a bowl, beat the eggs with the milk and the ground pepper; In a separate plate, combine the crushed cracker with the Parmesan;
Step 3
Dip the slices of eggplant first in the egg mixture, then in the crumb mixture, coating both sides. Place slices in a greased 13x9 baking dish.
Step 4
In a bowl, mix together the tomato sauce, garlic, oregano, salt and pepper. Pour sauce evenly in each eggplant slices.
Step 5
Cover dish with foil and bake in preheated 350 degree oven for 40 minutes or until eggplant is tender; Remove foil, sprinkle eggplant with the mozzarella. Bake uncovered another 10 minutes.
Tips
No special items needed.
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