Broiled Eggplant Parmesan

Photo: Ryan Benyi; Styling: Lynn Miller

Yield:

Serves 4

Recipe Time

Prep: 10 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 266
Fat 11 g
Satfat 7 g
Protein 18 g
Carbohydrate 26 g
Fiber 9 g
Cholesterol 29 mg
Sodium 1125 mg

Ingredients

1 15-oz. can diced tomatoes
2 medium eggplant (about 2 lb.), ends trimmed, cut into 1/3-inch-thick slices
Salt and pepper
6 ounces part-skim mozzarella, shredded
1/4 cup grated Parmesan
1/3 cup Italian-seasoned bread crumbs

Preparation

1. Preheat broiler to high; place a rack about 8 inches from heat source. Line a rimmed baking sheet with heavy-duty aluminum foil and mist with cooking spray. Drain tomatoes, discarding liquid. Puree tomatoes in a blender or food processor. Set aside.

2. Mist eggplant slices lightly on both sides with cooking spray, sprinkle with salt and pepper and arrange in a single layer on lined baking sheet. Broil eggplant until golden brown, turning once, 10 to 12 minutes total.

3. Remove baking sheet from oven. Spoon some tomato puree over each slice, sprinkle with both cheeses, and top with bread crumbs. Return to oven and broil until cheese is melted and bread crumbs are toasted, 1 to 2 minutes. Serve immediately.

Note:

April 2010