Lighter Eggplant Parmesan II
Ingredients List
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1 whole egg
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3 egg whites
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1 tablespoon water
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3 eggplant, peeled and thinly sliced
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2 cups whole wheat bread crumbs
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6 cups spaghetti sauce, divided
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¾ pound part-skim mozzarella cheese, shredded and divided
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½ cup grated Parmesan cheese, divided
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½ teaspoon dried basil
Cooking Instructions
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Preheat the oven to 350°F (175°C).
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In a shallow bowl, whisk together the egg, egg whites, and water. Dip the eggplant slices in the egg mixture, then coat them with breadcrumbs. Arrange the slices in a single layer on a baking sheet. Bake for 7 to 10 minutes on each side, until the eggplant is fork-tender.
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Spread a layer of spaghetti sauce on the bottom of a 9x13-inch baking dish. Add a layer of eggplant slices over the sauce, then sprinkle with mozzarella and Parmesan cheeses. Continue layering, finishing with a top layer of cheese. Garnish with fresh basil.
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Bake in the preheated oven for 35 minutes, or until golden brown.
Notes from the Editor:
This dish offers a lighter take on Eggplant Parmesan II.
Nutritional Information (per serving)
| 424 | Calories |
| 16g | Fat |
| 51g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 424 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 7g | 35% |
| Cholesterol 59mg | 20% |
| Sodium 1302mg | 57% |
| Total Carbohydrate 51g | 19% |
| Dietary Fiber 13g | 45% |
| Total Sugars 21g | |
| Protein 22g | 45% |
| Vitamin C 8mg | 8% |
| Calcium 473mg | 36% |
| Iron 3mg | 17% |
| Potassium 1138mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5