Eggplant Parmesan (Ovo Lacto)

65 minutes Prep: 20 minutes Cook: 45 minutes

1548 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	each	eggplant
1/2	cup	whole wheat flour
3	each	egg whites	or 1/2 cup egg substitute
1/4	cup	milk, skim
2	cups	bread crumbs
1	teaspoon	salt
1	teaspoon	oregano
1/2	teaspoon	cayenne pepper
1/4	teaspoon	white pepper
2	cups	tomato sauce
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	cup	mozzarella cheese	optional

Directions

Preheat oven to 350 degrees F.

Slice eggplant into 1/4 inch thick rounds.

Prepare three bowls, the first with the flour mixed with 1/2 tsp salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining 1/2 tsp salt, oregano, and pepper.

Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture.

Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and 1/4 cup parmesan cheese.

Make another layer of slices on the first layer, staggering slices so they don't completely overlap lower slices.

Sprinkle second layer with remaining 1 cup tomato sauce and 1/4 cup parmesan cheese.

Cover casserole and bake for 45 minutes.

Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted.

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Nutrition Facts

Serving Size 883g

Amount per Serving

Calories 1548 19% of calories from fat

	% Daily Value*
Total Fat 33.0g	50%
Saturated Fat 15.0g	73%
Trans Fat 0.0g
Cholesterol 63mg	21%
Sodium 4966mg	207%
Total Carbohydrate 242.0g	81%
Dietary Fiber 25.0g	100%
Sugars 38.0g
Protein 72.0g	143%

Vitamin A	47%		Vitamin C	109%
Calcium	135%		Iron	98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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