Eggplant Parmesan

Eggplant Parmesan

eggplant parm

 

 

 

 

Ingredients

  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan

Directions

  1. Preheat oven to 450 degrees. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, season with salt and pepper. Bake until golden brown and tender, 20 to 25 minutes, turning slices halfway through.
  2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes.
  3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Nutritional Information

per serving (makes 4 servings)

Calories 246.7
  Total Fat 11.0 g
  Saturated Fat 5.0 g
  Polyunsaturated Fat 0.7 g
  Monounsaturated Fat 4.6 g
  Cholesterol 24.2 mg
  Sodium 319.7 mg
  Potassium 722.7 mg
  Total Carbohydrate 24.1 g
  Dietary Fiber 7.4 g
  Sugars 3.1 g
  Protein 15.8 g
Advertisements

Leave a comment

Filed under Vegetables and Vegetarian Dishes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s