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Lightened-Up Eggplant Parmigiana with Marinara Sauce

By The Canadian Living Test Kitchen

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Lightened-Up Eggplant Parmigiana with Marinara Sauce

Lightened-Up Eggplant Parmigiana
Photography by Matthew Kimura

This recipe makes 4 servings

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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

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

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