Meatless Monday Recipe – Eggplant Parmesan

Since yesterday was Labor Day – I did not have a chance to blog, so here is a Meatless Monday Recipe on Tuesday!

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (www.meatlessmonday.com)

Ingredients:

Eggplant:
2 large eggs, lightly beaten
1 Tbsp water
2 cups whole-wheat panko bread crumbs
1/4 cup grated fresh Parmigiano-Reggiano cheese
2 (1 lb) eggplants, peeled and cut crosswise into 1/2 inch thick slices
cooking spray

Filling:
1/2 cup torn fresh basil
1/4 cup grated fresh Parmigiano-Reggiano cheese
1/2 tsp crushed red pepper
1 1/2 tsp minced garlic
1/4 tsp salt
1 (16 oz) container part-skim ricotta cheese
1 large egg, lightly beaten

Remaining Ingredients:
1 (24 oz) jar premium pasta sauce
8 oz thinly sliced mozzarella cheese
3/4 cup finely grated fontina cheese

Directions:
1. Preheat oven to 375 degrees.
2. To make eggplant, combine 2 eggs and 1 tbsp water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish.
3. Dip eggplant in egg mixture and then coat in panko mixture, pressing in panko mixture. Shake off any excess breading.
4. Place eggplant 1 inch apart on baking sheets coated with cooking spray.
5. Bake at 375 degreese for 30 minutes or until golden, turning once and rotating baking sheets half way through.
6. To make filling, combine basil, cheese, red pepper, garlic, salt, ricotta, and egg.
7. To assemble dish, spoon 1/2 cup pasta sauce in bottom of a 13×9 glass baking dish. Layer half of eggplant slices over pasta sauce. Top with 3/4 cup pasta sauce, spread half of ricotta mixture over sauce, and top with 1/3 of mozzarella and 1/4 cup fontina cheese. Repeat layers once, ending with about 1 cup pasta sauce on top.
8. Cover with foil and bake at 375 degrees for 35 minutes. Remove foil; top with remaining mozzarella and fontina. Bake for 10 minutes more or until sauce is bubbly and cheese melts. Cool 10 minutes before serving.

Yield: 10 servings

Nutrition Information per Serving: 318 calories, 15.1 g total fat, 8.2 g saturated fat, 19.3 g protein, 26.8 g carbohydrate, 4.8 g fiber, 99 mg cholesterol

Cooking Light September 2010

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3 Comments

Filed under Carmen's Favorites, Nourish the Body

3 responses to “Meatless Monday Recipe – Eggplant Parmesan

  1. PB

    Boy, you need to have a party when you make this—-it serves ten!!!

  2. PB

    Oh my gosh!!!! I did cut the recipe in half, and it turned out fantastic!! I was not really a fan of eggplant, but now I am!! This dish tasted like lasagna. I found the whole wheat Panko crumbs at Whole Foods. Thank you for opening my eyes to new foods!!

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