Eggplant Parmigiana

Ingredients

• 1 second olive oil cooking sprayNutrition
• 2 large eggsNutrition
• 4 slices mozzarella cheese shreddedNutrition
• 1/4 cup parmesan cheeseNutrition
• 1 tsp leaves oreganoNutrition
• 1 lb part skim milk ricotta cheeseNutrition
• 1 tbsp basilNutrition
• 1/2 tsp saltNutrition
• 2 unpeeled eggplant, sliced thinNutrition
• 1/3 tbsp parsleyNutrition
• 2 cups tomato sauceNutrition
• 4 fl oz waterNutrition
• 1 1/2 cups bread crumbsNutrition

Directions

1. 1Whisk together 1 egg, water and salt.
2. 2Thinly slice eggplant and dip in egg then bread crumbs.
3. 3Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. 4While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. 5Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. 6Top with eggplant and sauce alternating ending with sauce.
7. 7Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.

Nutrition per serving

Related recipes

• Chickpeas in Tomato & Eggplant Sauce

  374 kcal per serving

• Cheesy Eggplant

  392 kcal per serving

• Eggplant Fries

  103 kcal per serving

• Chicken Ratatouille

  396 kcal per serving

• Beef Moussaka

  326 kcal per serving

• Chickpea Ragout

  166 kcal per serving