Lightened-Up Eggplant Parmigiana with Marinara Sauce

Lightened-Up Eggplant Parmigiana Author: Canadian Living Credits: Lightened-Up Eggplant Parmigiana

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2008

Ingredients

Method

Marinara Sauce

In shallow dish, combine bread crumbs, cheese and oregano. Place flour in second shallow dish and eggs in third. Cut eggplant into 1/2-inch (1 cm) thick rounds; coat lightly in flour. Coat in eggs then crumb mixture.

Place on greased foil-lined baking sheet; drizzle with oil. Bake in 400°F (200°C) oven, turning once, until soft, crispy and golden, 15 to 18 minutes. Serve with Marinara Sauce. Sprinkle with basil and more cheese.

Nutritional facts Per serving: about

  • Sodium 582 mg
  • Protein 10 g
  • Calories 325.0
  • Total fat 15 g
  • Cholesterol 96 mg
  • Saturated fat 3 g
  • Total carbohydrate 40 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lightened-Up Eggplant Parmigiana with Marinara Sauce

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