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Eggplant Parmesan

Servings = 2 | Serving size =a lot

This recipe can be multiplied by 2, 3.

This keeps well for about 48 hours in the fridge.

1 cup water
2 8 ounce eggplants
2 ounces plain no salt added melba toast
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
1/8 tsp fresh ground black pepper
2 egg whites
4 ounces fresh mozzarella
8 large leaves fresh basil
1 cup marinara sauce
1 ounce Parmigiano-Reggiano

Place the water in a large stock pot fitted with a steamer. Heat over high heat. When the water is boiling place the eggplant slices in the steamer for 10 minutes.

Remove to a cutting board to cool.

While the eggplant is steaming place the melba toast, basil, oregano, garlic powder and pepper in a food processor and process until fine crumbs.

Preheat the oven to 350°F.

Whisk the egg whites until frothy.

When the eggplant is cool coat each slice one at a time with egg white. Let excess eggwhite drip off and then dredge in the bread crumb mixture. As each slice is coated place on a non-stick cookie sheet.

Place the coated eggplant in the oven and bake for 10 minutes on each side.

Remove and layer the eggplant with slices of mozzarella and fresh basil in an au gratin or similar dish -- slice of eggplant, slice of mozzarella, basil, slice of eggplant, slice of mozzarella, etc.. It’s OK if the layers are on their side or not just perfect. Each au gratin dish should hold one serving.

Top the eggplant layers with 1/2 cup of marinara sauce and place in oven for 5 minutes. Top with the Parmigiano-reggiano and bake for another 5 minutes.

Nutrition Facts

Serving size: a lot | Servings 2

Calories 451 | Calories from Fat 155

Amount Per Serving (% Daily Value)

Total Fat 18g (27%) | Saturated Fat 10g (49%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 43 mg (14 %) | Sodium 1069 mg (45 %)

Total Carbohydrates 45g (15%) | Sugars 11g

Dietary Fiber 11g (43%) | Protein 30g

Vitamin A 14% | Vitamin C 24 % | Calcium 66% | Iron 19%

Vitamin K 22 mcg  | Potassium  943 mg | Magnesium  87 mg

 


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