Baked Eggplant Parm

Healthier (and dare we say easier) than the original, this twist on a restaurant favorite is almost too good to be true.

Porciones

1 hora, 30 minutos

Tiempo total

$0.76

Costo por porción*

Temperatura:	375 degrees, 400 degrees
Tamaño de la porción:	1 large (or 2 small) coated eggplant slices, served with 1 cup spaghetti
Tiempo de preparación:	1 hora
Tiempo de cocción:	30 minutos
Tiempo total:	1 hora, 30 minutos
Equipamiento:	Asadera grande Papel de aluminio Plato Toalla de papel 2 shallow dishes
Utensilios:	Cuchillo Fork for whisking Tazas y cucharas medidoras

* El costo y la disponibilidad de los ingredientes de las recetas puede variar en las distintas regiones de Ohio. La información de costo por porción debe usarse como una guía general al considerar el costo de la receta.

Datos nutricionales

Receta en PDF

Receta con letras grandes en PDF

Ingredientes

Aerosol antiadherente

1 1/2 pounds eggplant

1 cucharadita de sal

2 huevos

1 1/2 cups bread crumbs

4 tablespoons grated Parmesan cheese

1 cucharadita de ajo en polvo

2 cucharaditas de condimento italiano

1 cup tomato sauce

1 taza de queso mozzarella, rallado

1 16 ounce box whole wheat spaghetti, cooked according to package directions

Instrucciones

Antes de comenzar, lávese las manos y lave las superficies, los utensilios, las tapas de las latas y las verduras.
Precaliente el horno a 375 grados. Line a large baking sheet with aluminum foil and spray with non-stick spray.
Cut eggplant into eight 3/4 inch slices. Place slices on a plate with a double layer of paper towel underneath. Sprinkle salt all over both sides of eggplant slices. Let stand about 30 minutes or until liquid is visible on the surface. Rinse salt and liquid off eggplant slices. Pat dry with paper towels.
Crack eggs into a shallow dish and whisk with fork. In another dish combine bread crumbs, Parmesan cheese, garlic, and Italian seasoning.
Dip eggplant slice in eggs, turning to coat both sides. Then dip into bread crumb mixture, turning to make sure eggplant slice is fully coated all over. Place on prepared baking sheet. Repeat with each eggplant slice until complete.
Spray tops of coated eggplant slices with non-stick spray.
Bake for 12 to 15 minutes or until tops are lightly browned. Turn over eggplant slices and bake for 12 to 15 minutes more or until lightly browned and eggplant is tender.
Retire la fuente del horno. Increase oven temperature to 400 degrees. Spoon 2 tablespoons of the tomato sauce onto each eggplant slice. Divide shredded cheese evenly among eggplant slices. Bake for 8 to 10 minutes more or until cheese is lightly browned.
Serve over whole wheat spaghetti.