Eggplant Parmesan

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4.5 by 7 people

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  • Makes: 8 servings
  • Serving Size: 1 eggplant stack per serving
  • Prep: 40 mins
  • Bake: 30 mins 375°F
  • Bake: 40 mins 375°F

Eggplant Parmesan

Directions

  1. Preheat oven to 375 degrees F. Coat large baking sheets with cooking spray; set aside. In a shallow dish combine eggs and egg white; beat together with a fork. In another shallow dish combine panko and Parmesan cheese. Dip eggplant slices into egg mixture; dip into panko mixture, turning to coat, pressing gently to adhere, and shaking off excess. Place eggplant slices 1 inch apart on prepared baking sheets. Bake about 30 minutes or until golden brown, turning once and rotating baking sheets after 15 minutes of baking. Set aside.
  2. In a large bowl combine ricotta cheese, basil, milk, garlic, and crushed red pepper. Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the pasta sauce in the bottom of the dish. Arrange half of the eggplant slices over pasta sauce. Top with another 3/4 cup of the pasta sauce, spooning sauce onto eggplant slices; spoon half of the ricotta mixture onto sauce-topped eggplant slices and top with one-third of the mozzarella. Top each stack with another eggplant slice. Add another one-third of the mozzarella and the remaining ricotta mixture. Spoon on the remaining sauce.
  3. Lightly coat a large piece of foil with cooking spray; place foil, coated side down, over baking dish. Bake for 35 minutes. Remove foil. Top with the remaining mozzarella. Bake about 5 minutes more or until sauce is bubbly and cheese melts. Remove from oven. Let stand for 10 minutes before serving.
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Nutrition Facts (Eggplant Parmesan )

  • Per serving:
  • 339 kcal ,
  • 14 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 90 mg chol. ,
  • 531 mg sodium ,
  • 32 g carb. ,
  • 7 g fiber ,
  • 8 g sugar ,
  • 22 g pro.
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Reviews (2)

7 Ratings
231 Days Ago
5.0
This is a great recipe, and I'm sure it's delicious as is. But, I didn't have some ingredients, so this is what I did.
Since I didn't have Ricotta Cheese, I used a combination of cream cheese and Queso Quesadilla Cheese.... I also used part Parmesan and part Asiago cheese in the breading... I didn't have sliced mozzarella, but I did have shredded... It came out Terrific !!
475 Days Ago
This was really good. I can't have bread right now so I substituted almond meal for the bread crumbs. It smelled and tasted amazing, and even my husband loved it. The portions are very filling as well. We will definitely repeat this one.

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