Main Dishes

Italian Eggplant Parmesan

42

Here is a great healthy eggplant parmesan recipe for sunday dinner!

8
Ingredients ?

For eggplant:
1 eggplant, cut into1/2 inch rounds, brined as above then rinsed and patted dry
2 eggs
1/4 cup milk
2 cups flour for dredging
4 cups light breadcrumbs
1 t salt
1/2 t pepper
8 whole basil leaves
4 balls fresh mozzarella
3 T shaved Parmigiano-Reggiano
For sauce:
2 T olive oil
1/2 large white onion
4 cloves garlic
1 t anchovies, minced or anchovy paste (optional)
1 t red pepper flakes
2 T fresh basil or 1 T dry basil
3 T tomato paste
1 cup red wine
14.5 oz can of tomato sauce
14.5 oz can of stewed tomatoes
pepper
Salt to taste (omit if using anchovies)
1/2 T Italian parsley, minced
While your eggplant is degorging get your sauce started. That way it can cook while you bread and bake the eggplant. Heat olive oil in a medium sauce pan over medium-high heat. Saute onions until translucent, about 3-4 minutes. Add garlic and cook briefly, about 30 seconds, until fragrant. Add anchovies if using, red pepper flakes and basil, saute for another 3-4 minutes, mixing thoroughly with onions and garlic. Add tomato paste and saute for another 4-5 minutes, or until it darkens and begins to brown. This will give it a rich depth of flavor. Deglaze with red wine and let reduce by half. Add tomatoes and season to taste. Let simmer for about one half hour. Preheat oven to 400 degrees. After you have rinsed off the eggplant pat it dry lightly. Mix eggs and milk in a small bowl. Mix breadcrumbs with salt and pepper. Dredge each slice in flour, dip it into the egg mixture letting the excess drip off, then press into the breadcrumbs until both sides are well covered. Place in a foil-lined pan. Continue with remaining slices until all are breaded. Bake until light brown and crisp, about 20 minutes. To ready dish for baking, ladle a small amount of sauce into an 8x8 baking dish to cover the bottom. Place a layer of eggplant, a leaf of basil on each slice, then cover with mozzarella, then sauce and finally Parmigiano. Repeat another layer but with cheeses on top. Bake until cheese has melted and sauce bubbles, about 15-20 minutes. Let stand for ten minutes, plate and garnish with parsley. Makes 4 servings. enjoy!
Nutritions

Calories
694

Sodium
1300mg
54% DV

Fat
15g
23% DV

Protein
24g
49% DV

Carbs
121g
41% DV

Fiber
9g
37% DV

Marinated Taro Root

1463

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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