Eggplant Parmesan
Created by Alexi-Rae on March 3, 2015
- Servings: 3
- Prep Time: 20m
- Cook Time: 16m
- Recipe #17675
Ingredients
- 1 (2 1/4 pounds) eggplant (globe eggplant, peeled and sliced into 3/4-inch rounds)
- 1 large egg (beaten with 1/4 cup water)
- 1/2 cup dry bread crumbs
- 1/2 teaspoon dried Italian seasoning (rubbed)
- 1/2 cup grated parmesan cheese
- 1 tablespoon garlic powder
- 1 1/2 cups pasta sauce (or as you need)
- 1 1/2 cup grated mozzarella cheese (or as you need)
How to Make
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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).
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Step 2: Using a damp paper towel pat the eggplant slices to remove the excess salt.
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Step 3: Preheat oven to 450. Mix together breadcrumbs, Italian seasoning, parmesan cheese and garlic powder in a shallow bowl.
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Step 4: Place eggplant in egg-water wash, then coat in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.
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Step 5: Bake 8 minutes. Remove from oven and turn each slice over (the crispy side facing up).
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Step 6: Drizzle the pasta sauce over each slice (it's not necessary to completely cover completely). Top each slice with some mozzarella cheese.
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Step 7: Return to over and finish baking for another 8-10 minutes.
Nutritional Facts
- 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