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Eggplant Parmesan

Yield 6 servings
Prep: 20 minutes; Cook: 36 minutes; other: 5 minutesAdding a few simple ingredients to commercial marinara sauce makes it taste more authentic. Fat-free mayonnaise is the secret ingredient to getting the breadcrumbs to stick to the eggplant.

Ingredients

  • 1 (26-ounce) jar marinara sauce (such as Bertolli)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 3/4 cup dry breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup fat-free mayonnaise
  • 1 (1 1/2-pound) eggplant, peeled and cut into 1/4-inch-thick slices
  • Cooking spray
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

Nutrition Information

  • calories 266
  • fat 10.2 g
  • satfat 4.2 g
  • protein 13 g
  • carbohydrate 29.3 g
  • fiber 7.5 g
  • cholesterol 24 mg
  • iron 1.6 mg
  • sodium 968 mg
  • calcium 315 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 4 ingredients; stir well. Set aside.

  3. Combine breadcrumbs and next 4 ingredients in a pie plate or shallow dish; stir well. Spread mayonnaise over both sides of eggplant slices, and dredge in breadcrumb mixture. Set aside 1/4 cup leftover breadcrumb mixture. Place eggplant slices on a baking sheet coated with cooking spray. Bake at 425° for 16 minutes or until lightly browned. Remove eggplant from oven. Reduce oven temperature to 375°.

  4. Spoon 1/2 cup marinara sauce mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Pour about 1 cup marinara sauce over eggplant slices, and sprinkle with 3/4 cup mozzarella cheese. Repeat procedure with remaining eggplant, marinara sauce, and cheese; top with reserved 1/4 cup breadcrumb mixture.

  5. Bake, uncovered, at 375° for 20 minutes or until bubbly. Let stand 5 minutes before serving.

Oxmoor House Healthy Eating Collection