Eggplant Parmigiana

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Eggplant Parmigiana
Prep/Cook
40 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

1 large eggplant
2 Simple Truth Grade A Cagefree Large White Eggs, slightly beaten
1 tablespoon water
1 cup breadcrumbs
2 tablespoons Simple Truth Organic Refined Coconut Oil
1 cup fresh Simple Truth Organic Basil, chopped
1/4 cup shredded Parmesan cheese
1 1/2 cups Simple Truth Organic Marinara Pasta Sauce 
1 cup shredded mozzarella cheese
1/2 teaspoon coarse salt
Cooking spray

Directions

  1. Preheat oven to 400 degrees
  2. Wash and peel eggplant, cut crosswise into 1⁄2 inch slices and season with salt.
  3. In a small bowl, whisk eggs and water together. Dip eggplant slices into the egg mixture and then into breadcrumbs, turning to coat both sides.
  4. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add eggplant and cook until golden, turning once, 2-3 minutes per side. Work in batches if necessary; you may need to add additional oil between batches. Transfer to paper towels to drain; season with salt.
  5. Spray the bottom of a baking dish with cooking spray and place eggplant slices in it in a single layer. If necessary, cut the slices to fit. Sprinkle with half of the basil and all of the Parmesan cheese. Top with marinara sauce, remaining basil and mozzarella cheese.
  6. Bake for 12 minutes or until heated through and crisp. Serve eggplant with Marinara sauce.

Nutritional Info *per serving

calories 341
grams protein 15
grams total fat 19
grams fiber 5
grams saturated fat 5
grams carbohydrates 28
mgs cholesterol 74
mgs sodium 839

Nutritional Info *per serving

calories 341
grams protein 15
grams total fat 19
grams fiber 5
grams saturated fat 5
grams carbohydrates 28
mgs cholesterol 74
mgs sodium 839