Rich and satisfying, this eggplant parmesan recipe is a terrific way to use those bountiful eggplants from the garden or farmer's market.
Serve this eggplant parmesan with homemade Italian bread, a crisp green salad and stuffed tomatoes for a tasty Italian feast the whole family will love.
This eggplant recipe also freezes quite well. Simply bake as directed, cover tightly with plastic wrap and aluminum foil and freeze. Thaw in the refrigerator overnight. Remove the plastic wrap. Re-cover with the aluminum foil and bake 30 to 45 minutes or until golden brown, removing the foil for the last 10 minutes of baking.
Eggplant Parmesan Recipe
- 2 large eggplants (about 2 pounds)
- kosher salt
- 3/4 cup liquid egg substitute, such as Egg Beaters
- 2 Tbsp. non-fat milk
- 3/4 cup seasoned Italian bread crumbs
- 2 Tbsp. extra virgin olive oil
- 3 cups homemade spaghetti sauce or store-bought marinara sauce
- 2 cups part-skim ricotta cheese
- 1 cup shredded low-fat mozzarella cheese
- 1 cup grated parmesan cheese
Directions:
- Preheat oven to 375 degrees F.
- Cut eggplant into 1/4-inch slices (do not peel). Place a layer of eggplant in a large colander. Sprinkle with kosher salt. Top with another layer of eggplant and more kosher salt, repeating until all of the eggplant slices are in the colander.
- Allow to drain 30 to 45 minutes, occasionally pressing down lightly with paper towels to remove as much excess moisture as you can.
- Meanwhile, beat egg substitute and milk in a mixing bowl. Spread bread crumbs on a plate.
- Heat olive oil in a large frying pan over medium heat.
- Dip each eggplant slice into the egg mixture and then the bread crumbs, allowing any excess to drip off.
- Place in the heated oil and cook 3 to 4 minutes or until golden brown on each side. Remove to a paper towel-lined plate to drain.
- Spread about a half-cup of the marinara sauce in the bottom of a 9 x 13 baking dish.
- Top With:
- A layer of eggplant slices.
- 1 cup of the ricotta cheese,
- Half of the mozzarella cheese and half of the grated parmesan cheese.
- Another cup of marinara sauce, then repeat the layers, finishing with the cheeses.
Makes 8 to 10 servings.
Per serving (based on 8): 408 calories, 20 g fat (9 g saturated fat), 38 mg cholesterol, 35 g carbohydrate, 8 g fiber, 23 g protein, 22% vitamin A, 23% vitamin C, 50% calcium, 10% iron
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