Eggplant Parmesan
Created by FloJo9 on August 15, 2012
- Servings: 4
- Prep Time: 25m
- Cook Time: 50m
- Recipe #6225
Ingredients
- 1 pound eggplant, peeled
- 3 eggs, lightly beaten
- 1/3 cup milk (skim or whole)
- 1/3 grated Parmesan cheese
- 1 cup crushed saltine crackers
- 1 (15 ounce) can tomato sauce
- 1/4 teaspoon dried oregano
- 2 minced cloves of garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup reduced fat shredded mozzarella (or use more cheese if you like)
How to Make
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Step 1: Slice the eggplant into about 1/2 inch thick slices
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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;
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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.
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Step 4: In a bowl, mix together the tomato sauce, garlic, oregano, salt and pepper. Pour sauce evenly in each eggplant slices.
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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.
Nutritional Facts
- 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