Eggplant Parmesan
You can never have too many Mediterranean recipes, so give Eggplant Parmesan a try. This recipe makes 4 servings with 342 calories, 14g of protein, and 17g of fat each. For $2.
Cook time
75 min
Servings
4
Ingredients
12
Nutrition
per serving342 kcal
Calories
14 g
Protein
17 g
Fat
39 g
Carbs
Instructions
- 1
Peel the eggplants, slice them (about 1 cm thick) and season with salt. Set aside for about 20 minutes.Rinse eggplant slices and wipe with a paper towel to absorb all the water.Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons)Dip sliced eggplant in beaten eggs, then the bread crumb mixture and coat thoroughly.
- 2
Place eggplant on baking sheet.
- 3
Bake at 350 degrees for 20-30 minutes or until golden brown.Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic. Fry it then add tomato puree, season with salt, pepper and oregano to taste and let simmer about 5-10 minutes.At the end add the chopped parsley.Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for 8-10 minutes additional year or until cheese is melted.
- 4
Serve!
