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Side Dishes

Eggplant Parmesan

Cooking Light MARCH 2001

Yield: 4 servings (serving size: 3 eggplant slices and 3/4 cup pasta)

Ingredients

1 cup dry breadcrumbs
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon dried Italian seasoning
1 teaspoon salt-free lemon pepper
1/2 teaspoon salt
2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices

1 cup all-purpose flour
2 large egg whites, lightly beaten
1 large egg, lightly beaten
Cooking spray
1 (25.5-ounce) jar fat-free marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.

Nutritional Information

Amount per serving

Calories: 472
Calories from fat: 17%
Fat: 8.8g
Saturated fat: 4.3g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 0.9g
Protein: 24.4g
Carbohydrate: 72.8g
Fiber: 8.7g
Cholesterol: 73mg
Iron: 7.7mg
Sodium: 721mg
Calcium: 380mg

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Eggplant Parmesan recipe