Lightened-Up Eggplant Parmigiana with Marinara Sauce
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Lightened-Up Eggplant Parmigiana
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 325 |
| pro | 10 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 40 g |
| fibre | 6 g |
| chol | 96 mg |
| sodium | 582 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 29 |
| vit A | 7 |
| vit C | 48 |
| folate | 39 |
- Portion size: 4
Ingredients
-
1/2 cup (125 mL) dry bread crumbs
2 tbsp (25 mL) grated Parmesan cheese (approx)
1/2 tsp (2 mL) dried oregano
1/2 cup (125 mL) all-purpose flour
2 eggs, lightly beaten
1 eggplant (about 1 lb/500 g)
2 tbsp (25 mL) extra-virgin olive oil
Marinara Sauce
Thinly sliced fresh basil
Preparation
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.
Source : Canadian Living Magazine: November 2008
