Eggplant Parmesan
Eggplant Parmesan takes roughly 45 minutes from beginning to end. This side dish has 136 calories, 10g of protein, and 5g of fat per serving. This recipe serves 6 and costs 99 cents per serving. This recipe from Emily Bites has 1525 fans. A mixture of parmesan cheese, reduced fat shredded mozzarella cheese, garlic powder, and a handful of other ingredients are all it takes to make this recipe so delicious. Several people really liked this Mediterranean dish. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes are Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Eggplant Parmesan, and Eggplant Parmesan.
Servings: 6
Ingredients:
½ t dried basil flakes
3 egg whites
1 medium eggplant (mine was on the larger side of medium - not gigantic but definitely not small either)
½ t garlic powder
½ t oregano
¾ c whole wheat panko crumbs ( I used Ian's brand – you can substitute regular panko crumbs without changing the P+ per serving, though wheat panko crumbs have less points and calories on their own)
1 ½ oz freshly grated Parmesan cheese (I grated mine on the smallest holed side of my box grater)
¾ c shredded reduced fat 2% mozzarella cheese
1 c tomato basil pasta sauce (I used Francesco Rinaldi To Be Healthy Tomato & Basil sauce)
Equipment:
baking sheet
whisk
bowl
oven
Cooking instruction summary:
Preheat the oven to 375 degrees. Lightly mist 2 baking sheets with olive oil cooking spray and set aside.Slice eggplant horizontally into ¼” thin rounds. In a small bowl, whisk the egg whites until the slightest bit bubbly. In a separate bowl or Ziploc bag, combine panko crumbs, Parmesan cheese, garlic powder, basil and oregano and stir or shake to thoroughly mix. Transfer mixture to a shallow dish. Dip each eggplant round with egg whites, allowing excess to drip off, and then place flat onto crumb mixture, pressing down a few times with your fingers. Flip eggplant and do the same on the other side to coat, then transfer to baking sheet. Repeat with remaining pieces. When all eggplant pieces are on the sheets, lightly mist the tops with olive oil cooking spray.Bake for 12-15 minutes (until bottoms start to turn golden brown), remove from oven and flip pieces and then continue baking for another 12-15 minutes. Remove eggplant from oven and spoon some of the pasta sauce onto the center of each round, then top each with mozzarella cheese. Return to oven and bake another 5 minute until cheese is melted.
Step by step:
1. Preheat the oven to 375 degrees. Lightly mist 2 baking sheets with olive oil cooking spray and set aside.Slice eggplant horizontally into ¼” thin rounds. In a small bowl, whisk the egg whites until the slightest bit bubbly. In a separate bowl or Ziploc bag, combine panko crumbs, Parmesan cheese, garlic powder, basil and oregano and stir or shake to thoroughly mix.
2. Transfer mixture to a shallow dish. Dip each eggplant round with egg whites, allowing excess to drip off, and then place flat onto crumb mixture, pressing down a few times with your fingers. Flip eggplant and do the same on the other side to coat, then transfer to baking sheet. Repeat with remaining pieces. When all eggplant pieces are on the sheets, lightly mist the tops with olive oil cooking spray.
3. Bake for 12-15 minutes (until bottoms start to turn golden brown), remove from oven and flip pieces and then continue baking for another 12-15 minutes.
4. Remove eggplant from oven and spoon some of the pasta sauce onto the center of each round, then top each with mozzarella cheese. Return to oven and bake another 5 minute until cheese is melted.
Nutrition Information:
covered percent of daily need
Related Videos:
Baked Eggplant Parmesan Recipe | Clean & Delicious
The Best Eggplant Parmesan Recipe with Alex Guarnaschelli | Best Thing I Ever Made
Hasselback Eggplant Parmesan
