Eggplant Parmesan

Japanese eggplants are thinner and longer than the globe eggplants found in most grocery stores. Look for this variety at an Asian market if your supermarket does not carry it; substitute two (one-pound) globe eggplants if the Asian variety is not available. One serving of this Italian classic constitutes about two cups of Nunes's vegetable allotment--most of her vegetables for the day.

Yield:

4 servings (serving size: 2 eggplant halves)

Recipe from

Nutritional Information

Calories 278
Caloriesfromfat 31 %
Fat 9.7 g
Satfat 2.7 g
Monofat 4.8 g
Polyfat 1.3 g
Protein 11.6 g
Carbohydrate 42.6 g
Fiber 18.1 g
Cholesterol 9 mg
Iron 3 mg
Sodium 396 mg
Calcium 237 mg

Ingredients

1 1/2 tablespoons olive oil, divided
1 garlic clove, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 Japanese eggplants, cut in half lengthwise (about 2 pounds)
Cooking spray
1/2 cup grated Parmesan cheese
1/3 cup dry breadcrumbs

Preparation

Preheat broiler.

Heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Add oregano, red pepper, and tomatoes; simmer 5 minutes or until thick. Add salt and black pepper; keep warm.

Place eggplant halves, cut sides up, in bottom of a broiler pan coated with cooking spray. Brush evenly with remaining 1 tablespoon oil. Broil 5 minutes or until slightly browned and tender. Spoon 1/2 cup tomato mixture over each eggplant half; top each half with 1 tablespoon cheese and about 2 teaspoons breadcrumbs. Broil 5 minutes or until cheese is browned.

Note:

Judy Lockhart,

May 2006