Eggplant Parmigiana

Serves: 6
Total Calories: 147


1 large eggplant, peeled and cut into 1/2 inch slices
2 tablespoons polyunsaturated oil
1 cup dry Italian bread crumb
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
1/2 cup part skim mozzarella cheese
1 cup crushed tomato
1 small can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1 teaspoon sugar


Brush the eggplant lightly with oil and broil until lightly browned.

Make the sauce: place the tomatoes, tomato paste, oregano, basil, salt and sugar in a sauce pan and bring to a boil. Lower the heat and simmer for 10 minutes.

Mix the breadcrumbs, garlic powder, salt, pepper and parmesan cheese together.

Place a later of one half of the eggplant on the bottom of a casserole and spread a layer of tomato sauce. Sprinkle with half the breadcrumb mixture and then with a layer of mozzarella. Place a layer of the remaining eggplant on top of the cheese, spread with tomato sauce, sprinkle with the remaining breadcrumb mixture and top with the mozzarella. Bake for 25 minutes at 375 degrees and let cool for 10 minutes before slicing.

Nutritional Facts:

Serves: 6
Total Calories: 147
Calories from Fat: 60

This Eggplant Parmigiana recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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