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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 4 servings |
||
| Calories 278 | ||
| Calories from Fat 101 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 127mg | 42% | |
| Sodium 617mg | 25% | |
| Potassium 381mg | 10% | |
| Total Carbohydrate 27.2g | 9% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 4.8g | ||
| Protein 17.5g | 35% | |
Ingredients
- 1 eggplant
- salt
- olive oil
- 1 cup dry breadcrumbs
- 1 cup dry parmesan cheese
- 2 eggs or 3 egg whites
- marinara sauce
- provolone cheese
Directions
1
Peel eggplant, if desired.2
SLice lengthwise or crosswise, about 1/4" thick.3
Salt heavily and allow to stand 30 minutes.4
Rinse well several times and drain.5
Preheat oven to 400*.6
Lightly brush cookie sheet with olive oil.7
Mix bread crumbs and parmesan.8
Dip eggplant slices first in egg then in crumbs, coating well.9
Plce on prepared cookie sheet, then drizzle with olive oil.10
Bake 15-20 minutes, turn, and bake 15 minutes longer or until brown.11
Spoon a dab of marinara sauce and a bit of provolone cheese on each slice.12
Return to oven to melt cheese.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Vegetarian
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: j.sugiarto
On Nov 9, 2007
this is really great! fyi, i am NOT a fan of eggplant, but i love this recipe and plan to make it again later this week.. isn't that surprising? :D thanks a lot for the AMAZING recipe, Susan Lee!
From: Elly in Canada
On Nov 29, 2006
I enjoyed this recipe, a nice change from the usual method. I skipped steps 3 and 4 and do not peel my eggplant. I added 3/4 cup parmesan to the crumbs and it was sufficient for my taste. A wonderful way to make eggplant parmesan, topped with a light tomato sauce and shredded provolone. Yummy!
From: Miss Annie
On Nov 10, 2004
The eggplant was cripy and had a very nice flavor. One of the reviewers mentioned cutting back on the parmesan, so I did. I think it turned out ok. Just for texture sake I did use the marinara sauce and the provolone cheese. It made a very nice side dish. Thanks, Susan for sharing this keeper!
From: M2050b Bailey
On May 29, 2003
Wow! It is crisper than if you fried it and it is tender and moist in the middle! Wonderful flavor. I didn't use the marinara sauce but did put cheese on top. This is scrumptious! I will be saving this recipe to make over and over again! Thanks!
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