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.

Elizabeth Taliferro
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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

  • 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°.

  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

266 calories; fat 10.2g; saturated fat 4.2g; protein 13g; carbohydrates 29.3g; fiber 7.5g; cholesterol 24mg; iron 1.6mg; sodium 968mg; calcium 315mg.
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