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Eggplant Parmesan
This lovely eggplant parmesan dish consists of a sliced aubergine pan fried in olive oil, layered with tomato sauce and cheese. It is then oven baked. This recipe takes the sliced eggplant which is twice dipped in beaten eggs and double dredged in a panko corn flour breadcrumb mixture before frying. We use a lot of herbs and seasonings to bring out the delightful flavor of this unique and tasty nightshade fruit. That's right; it's a fruit!

PREP TIME: 20 minutes COOK TIME: 25 minutes

EGGPLANT INGREDIENTS:

  • 6 1/3" Slices of Eggplant - 70 Calories
  • 4 Tbsp. Olive Oil - 490 Calories


EGG WASH INGREDIENTS:

  • 4 Eggs, Large - 280 Calories
  • 1/2 Tsp. Salt - 0 Calories
  • 1 Tsp. Red Ground Pepper - 6 Calories
  • ​1/4 Cup Parsley Flakes, Dried - 12 Calories
  • 1/4 Cup of Milk, Whole - 37 Calories


BREADING INGREDIENTS:

  • 2 Cups Panko Bread Crumbs - 440 Calories
  • ​1/2 Cup Corn Flour - 220 Calories
  • ​1/4 Cup Corn Starch - 120 Calories
  • ​1/4 Cup Italian Seasonings, Dried - 12 Calories
  • 1/2 Tsp. Salt - 0 Calories
  • 1/2 Tsp. Black Pepper - 3 Calories


TOPPING INGREDIENTS:

  • ​1 & 1/2 Cups Spaghetti Sauce - 110 Calories
  • ​6 oz. Mozzarella, Shredded - 468 Calories
  • ​2 oz. Parmesan, Shredded - 244 Calories
  • ​1 Tbsp. Parsley Flakes, Dried - 3 Calories


SERVES 6: 420 Calories per Eggplant Slice


DIRECTIONS:

  1. Heat the oven to 400°F. In a medium bowl, whisk eggs and milk with the parsley, red pepper and salt until mixed.
  2. In a second medium bowl, add all breading ingredients and mix​.
  3. Place olive oil in a large skillet and set heat to medium.
  4. ​Take a slice of eggplant and dip it in beaten eggs then dredge in a panko corn flour mixture. Repeat to add a second coat.
  5. Fry 3 slices at a time to allow for easy turning in the skillet.
  6. Cook the eggplant for 3 minutes on each side and transfer to a large baking dish.
  7. Repeat to finish the remaining three slices.
  8. Add 1/4 cup spaghetti sauce to each slice.
  9. Top with shredded mozzarella, parmesan and parsley flakes.
  10. Bake for 12 minutes. Serve warm.

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