Eggplant Parmigiana

Eggplant Parmigiana
Recipe type: Entrees
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
The homemade marinara sauce is the key to making this dish delicious. Low fat; Low cholesterol; Low sodium.
  • Marinara Sauce:
  • 4 cups onion, chopped
  • 2 tablespoons minced garlic
  • 8 tablespoons olive oil
  • 12 cups canned whole tomato, drained, then pureed
  • 8 cups canned whole tomato with juice, pureed
  • 3½ tablespoons dried basil
  • 1 tablespoons black pepper
  • 2 tbsp. sugar
  • ½ teaspoon lemon pepper
  • ½ teaspoon fennel
  • ½ teaspoon red wine
  • Ingredients for Eggplant Parmigiana:
  • 2 lbs. Eggplant
  • ¼ cup Parmesan cheese, grated
  • ½ lb. mozzarella cheese, part-skim
  • ½ cup All-purpose white flour
  • 2 whole eggs
  • ½ cup skim milk
  • 1 tablespoon Parmesan cheese, grated
  • 1 cup dry breadcrumbs
  • 4½ cups marinara sauce
  1. Marinara Sauce:
  2. In pot, heat oil and sauté onion.
  3. Add garlic and stir until fragrant (about 30 seconds).
  4. Add tomatoes, and rest of ingredients.
  5. Simmer gently over low heat about 45 minutes, stirring occasionally.
  6. Instructions for Eggplant Parmigiana:
  7. Preheat oven to 325ºF.
  8. Peel eggplant and evenly slice cross ways ¼ inch thick.
  9. Mix together eggs, ½ cup milk and 1 tbsp. Parmesan cheese into a batter.
  10. Dredge eggplant slice in batter and coat with breadcrumbs.
  11. Place into a cookie sheet or flat baking pan sprayed with vegetable spray or lined with parchment paper.
  12. Place pan into oven for 15 - 20 minutes or until golden brown and a little crisp.
  13. Using a 9 X 12 baking pan, cover bottom lightly with sauce.
  14. Add a layer of the baked eggplant slices and cover with sauce.
  15. Sprinkle lightly with grated Parmesan cheese and mozzarella cheese.
  16. Repeat layers and finish with marinara sauce, Parmesan cheese and mozzarella cheese.
  17. Place in a 350ºF oven for 20 - 30 minutes.
*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.
Nutrition Information
Calories: 310 Fat: 12g Carbohydrates: 35g Sodium: * Fiber: 0g Protein: 18g Cholesterol: 0mg


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