MAKEOVER EGGPLANT PARMESAN
Here's a healthy version of a restaurant classic that you can easily make at home. Our recipe has 300 fewer calories and half the fat and sodium of typical eggplant Parmesan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the crushed tomatoes, diced tomatoes, tomato sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until desired consistency, stirring occasionally., Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a separate shallow bowl. In another bowl, combine the bread crumbs, salt, pepper and remaining Italian seasoning. Dip eggplant slices into flour then in egg mixture; coat with crumb mixture. Place on baking sheets coated with cooking spray. Bake at 350° for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions., Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted., Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.
Nutrition Facts : Calories 505 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 716mg sodium, Carbohydrate 74g carbohydrate (13g sugars, Fiber 13g fiber), Protein 24g protein.
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Tedi Asrat
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious option.
Ronaldo Ziggy
[email protected]I'm not a vegetarian, but I love this recipe. It's a great way to get your daily dose of vegetables.
Alem Mehari
[email protected]I love the simplicity of this recipe. It's easy to follow and the end result is a delicious and satisfying dish.
Tank
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. Thanks for sharing!
Promise Maile
[email protected]I'm always looking for new and exciting ways to cook eggplant, and this recipe definitely fits the bill. It's unique, flavorful, and sure to impress your guests.
Koos Jiemies
[email protected]This dish is so versatile. I've made it with different types of cheese, different types of tomato sauce, and even different vegetables. It's always delicious.
Balbir Thapa
[email protected]I love that this recipe is healthier than traditional eggplant parmesan. The use of yogurt and panko breadcrumbs makes it a lighter and healthier dish.
Valbona Dervishi
[email protected]This recipe is a great way to use up leftover eggplant. I always have some leftover eggplant after making baba ganoush, and this is the perfect way to use it up.
Haji Anwar
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the sauce was very flavorful.
Uzair Memon
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Bijay Mukhiya
[email protected]This recipe is a little time-consuming, but it's worth the effort. The end result is a delicious and impressive dish that's perfect for a special occasion.
Atang Taolo
[email protected]I've tried many eggplant parmesan recipes before, but this one is by far the best. The eggplant is cooked perfectly and the sauce is delicious.
Niraj Karki
[email protected]This dish is so easy to make and it's always a hit with my family. I usually serve it with a side of pasta or rice.
Dre Dre
[email protected]I was skeptical about the yogurt in the tomato sauce, but it actually works really well! It adds a nice tanginess and creaminess.
Shelby Gentry
[email protected]I love that this recipe uses panko breadcrumbs instead of traditional breadcrumbs. It gives the eggplant a nice crunchy texture.
Kitty One seven
[email protected]This eggplant parmesan is a game-changer! The crispy eggplant slices and the flavorful tomato sauce are a match made in heaven. I'll definitely be making this again and again.