You are here

Italian Cheesy Eggplant

Italian Cheesy Eggplant

Ingredients

  • 1 medium eggplant (about 1 pound), sliced into 1/4-inch-thick rounds
  • 1/2 teaspoon kosher salt
  • 2 teaspoons olive oil
  • 3/4 cup whole-wheat panko (Japanese bread crumbs)
  • 6 tablespoons freshly grated Parmesan, divided
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 egg white, lightly beaten
  • Cooking spray
  • 1 1/4 cups jarred marinara sauce, divided
  • 2 ounces (about 1/2 packed cup) shredded part-skim mozzarella

Directions

  1. Arrange eggplant slices in a large colander; sprinkle with salt. Weigh eggplant down with a plate and heavy cans; let sit for 30 minutes to draw out moisture.
  2. Meanwhile, heat olive oil in a nonstick skillet over medium. Add panko and toast, stirring often, for 5 minutes, until golden. Transfer to a shallow dish; cool for 5 minutes.
  3. Add 3 tablespoons Parmesan, garlic powder, basil, oregano, and pepper; toss. Arrange flour and egg white in two separate shallow dishes.
  4. Preheat oven to 425 degrees F. Place eggplant on paper towels, blot well, and brush off any salt. Dredge slices on one side in first the flour (brush off excess), then egg white, then crumbs. Place, crumb-side up, on two foil-lined baking sheets. Spritz with cooking spray. Bake 15 minutes or until tender.
  5. Spoon 1/4 cup marinara over the bottom of an 8-inch square pan. Add half the eggplant slices. Pour another 1/2 cup marinara over the eggplant; top with remaining 3 tablespoons Parmesan. Dot (don't spread) with final 1/2 cup marinara; sprinkle mozzarella over the top. Bake for 10 to 12 minutes or until sauce is bubbling and cheese is melted.

Note

  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 288 kcal cal., 10 g fat (4 g sat. fat), 710 mg sodium, 8 g fiber, 10 g sugar, 11 g pro., 228 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet

Comments

Add a comment