Thursday, December 17, 2009

Baked Eggplant Parmesan

I searched and searched for a baked eggplant Parmesan recipe right after Scot and I got married. I searched and searched to no avail. So I made up my own, using bits and pieces of other recipes, and just omitting the frying step and cooking it for longer. It was a few trial and error type meals, but now, I have this no-fail, easy recipe that takes less time to prep and is healthier than the typical! My dad loves eggplant, and he always enjoys it when I make this for him!

Baked Eggplant Parmesan
serves: 6

Active time: 10 minutes
Bake time: 1 hour
Total time:1 hr 10 minutes
Serving suggestions: A Caesar salad and some garlic bread

What you'll need:

  • 1 egg
  • 1/4 cup milk
  • 1 cup crushed saltine crackers
  • 1/2 cup grated Parmesan cheese
  • 1 TBLS oregano
  • 1 medium eggplant, cut into 1/2 inch slices. You can leave the skin on (healthier) or skin the eggplant before you slice it up.
  • 1 (28 oz) jar full-flavored pasta sauce
  • 1 cup shredded Mozzarella cheese
  • 1 lb thin spaghetti OR linguine

What you'll do:

  • Preheat oven to 350.
  • Grease a 9x13 baking dish.  Set aside.
  • In a small bowl, combine egg and milk with whisk. On a plate, combine the crushed crackers, Parmesan, and parsley or oregano with a fork.
  • Dip slices of eggplant into egg/milk mixture and then into the crackers, breading well on both sides.
  • Place slices in a greased baking dish. Cover with tomato sauce.
  • Bake covered for 50 minutes. Sprinkle Mozzarella on top of the eggplant, and bake uncovered for 10 minutes or until the eggplant is tender to your liking (if you like it really soft, extend cooking time by 10 minutes).
  • Serve on a bed of pasta.

Nutrition Facts (per serving):
Calories 578 (Calories from fat 116); Total Fat 13g (Saturated 5g); Cholesterol 51mg; Sodium 948mg; Potassium 880mg; Total Carbohydrate 91g (Dietary Fiber 9g); Sugars 17g; Protein 24g; Vitamins/Minerals - Vitamin A 1303 IU; Vitamin C 5mg; Calcium 315mg; Iron 5mg; Folate 242mcg

NOTE:  I typically buy 1 large eggplant and it fills 2 9x13 pans - makes great leftovers. This is a great base recipe. We switch up our sauces, cheeses, and sometimes spices. You could add chunks of onion or garlic if you wanted to - just have fun!

No comments:

Post a Comment