Eggplant Parm

Eggplant Parm might be a good recipe to expand your side dish recipe box. This recipe serves 6 and costs $1.45 per serving. One serving contains 211 calories, 13g of protein, and 6g of fat. 225 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. A mixture of parmesan cheese, part-skim mozzarella cheese, eggplants, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. Eggplant Parm, Eggplant Parm, and Eggplant Parm Salad are very similar to this recipe.

Servings: 6

 

Ingredients:

1 cup fine dry breadcrumbs

3 large egg whites

2 medium eggplants, sliced into ¼-inch-thick rounds

¼ cup fresh basil, finely chopped

2 ½ cups prepared marinara sauce

½ cup grated Parmesan cheese

¾ cup grated part-skim mozzarella cheese

Equipment:

baking sheet

baking pan

oven

whisk

bowl

Cooking instruction summary:

Preheat oven to 400F. Coat 2 baking sheets and 8×11 1/2-inch baking dish with cooking spray.Whisk egg whites with 3 Tbs. water in bowl until frothy. Combine breadcrumbs, 1/4 cup Parmesan, and salt and pepper to taste in shallow dish. Dip eggplant slices into egg whites, then coat with breadcrumb mixture and arrange on baking sheets. Bake until golden; turn; bake until golden again, about 30 minutes total.Stir basil into marinara sauce. Spread 1/2 cup sauce in baking dish. Top with half of eggplant, slightly overlapping slices. Cover with 1 cup of sauce; sprinkle with half of mozzarella. Cover with remaining eggplant, and top with remaining sauce, mozzarella and Parmesan. Bake, uncovered, 20 to 25 minutes, or until bubbly and golden. Let stand 10 minutes; serve.

 

Step by step:


1. Preheat oven to 400F. Coat 2 baking sheets and 8×11 1/2-inch baking dish with cooking spray.

2. Whisk egg whites with 3 Tbs. water in bowl until frothy.

3. Combine breadcrumbs, 1/4 cup Parmesan, and salt and pepper to taste in shallow dish. Dip eggplant slices into egg whites, then coat with breadcrumb mixture and arrange on baking sheets.

4. Bake until golden; turn; bake until golden again, about 30 minutes total.Stir basil into marinara sauce.

5. Spread 1/2 cup sauce in baking dish. Top with half of eggplant, slightly overlapping slices. Cover with 1 cup of sauce; sprinkle with half of mozzarella. Cover with remaining eggplant, and top with remaining sauce, mozzarella and Parmesan.

6. Bake, uncovered, 20 to 25 minutes, or until bubbly and golden.

7. Let stand 10 minutes; serve.


Nutrition Information:

Quickview
210k Calories
13g Protein
5g Total Fat
28g Carbs
21% Health Score
Limit These
Calories
210k
11%

Fat
5g
9%

  Saturated Fat
3g
19%

Carbohydrates
28g
9%

  Sugar
11g
12%

Cholesterol
14mg
5%

Sodium
917mg
40%

Get Enough Of These
Protein
13g
27%

Manganese
0.65mg
32%

Fiber
6g
28%

Calcium
271mg
27%

Potassium
772mg
22%

Phosphorus
218mg
22%

Vitamin B2
0.34mg
20%

Selenium
12µg
18%

Vitamin B1
0.26mg
18%

Folate
67µg
17%

Vitamin B3
3mg
16%

Copper
0.3mg
15%

Magnesium
54mg
14%

Vitamin B6
0.27mg
13%

Iron
2mg
13%

Vitamin A
662IU
13%

Vitamin K
13µg
13%

Vitamin E
1mg
13%

Vitamin C
10mg
13%

Vitamin B5
0.93mg
9%

Zinc
1mg
9%

Vitamin B12
0.29µg
5%

covered percent of daily need
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Related Videos:

Eggplant Parmigiana, Pugliese Style - Rossella's Cooking with Nonna

 

Baked Eggplant Parmesan Recipe | Clean & Delicious

 

Stuffed Eggplant Parm | Delish

 

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