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Eggplant Parmesan (Ovo Lacto)

 

:)
51

Yield

6

servings

Prep

20

min

Cook

45

min

Ready

65

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 each eggplant
*
½ cup whole-wheat flour
3 each egg whites
or 1/2 cup egg substitute
*
¼ cup milk, skim
2 cups bread crumbs
1 teaspoon salt
1 teaspoon oregano
½ teaspoon cayenne pepper
*
¼ teaspoon white pepper
*
2 cups tomato sauce
½ cup Parmesan cheese
grated
1 cup mozzarella cheese
optional
*

Directions

Preheat oven to 350℉ (180℃).

Slice eggplant into ¼ inch thick rounds.

Prepare three bowls, the first with the flour mixed with ½ teaspoon salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining ½ teaspoon 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 ¼ 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 ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 25819% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 828mg 34%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 17%
Sugars g
Protein 24g
Vitamin A 8% Vitamin C 18%
Calcium 23% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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