May 22, 2014

Easy, Yummy Eggplant Parmesan (vegetarian, low fat, whole grain)

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned whole grain bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package reduced-fat mozzarella cheese, shredded and divided
  • 1/2 cup grated reduced-fat Parmesan cheese, divided
  • 1/2 teaspoon dried basil
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. 
  3. Place in a single layer on a baking sheet. 
  4. Bake in preheated oven for 5 minutes on each side.
  5. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. 
  6. Place a layer of eggplant slices in the sauce. 
  7. Sprinkle with mozzarella and Parmesan cheeses. 
  8. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  9. Bake in preheated oven for 35 minutes, or until golden brown.


kewkew said...

It has been a long time since we have had eggplant. This sounds really good. Wonder if the hubby would eat this instead of lasagna.
I would love for you to stop by and share on my weekly recipe linky, Kids and a Mom in the Kitchen.

Have a great weekend.

Lisa Boyle said...

This looks really good. We love eggplant here. Just getting ready to put my eggplant plants in the garden. I will save this recipe for when we pick them in the summertime. :-) Thanks for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week.