Eggplant Parmesan
SERVINGS 4
Ingredients
- Nonstick cooking spray
- 1 large eggplant cut into 8 approx. 1⁄2-inch thick slices (about 21⁄4 lbs.)
- ½ tsp sea salt or Himalayan salt, divided use
- 4 tsp olive oil divided
- 1 medium onion finely chopped
- 4 cloves garlic finely chopped
- 15 oz canned tomatoes 15-oz., no salt added
- ¼ cup basil finely chopped fresh
- 1 tsp Italian seasoning
- ¼ cup parmesan cheese
- ¼ cup mozzarella cheese shredded part-skim
- water
Instructions
- Preheat oven to 375° F.
- Lightly coat medium baking sheet with spray. Set aside.
- Place eggplant slices on paper towels. Sprinkle with 1⁄4 tsp. salt. Set aside for 30 minutes.
- While eggplant is sitting, heat 2 tsp. oil in medium nonstick skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic, cook, stirring frequently, for 1 minute.
- Add tomatoes, 1⁄4 cup basil, remaining 1⁄4 tsp. salt, and 1⁄2 tsp. Italian seasoning. Bring to a boil. Reduce heat to low; gently boil for 10 to 12 minutes.
- If sauce becomes dry, add 1 to 2 Tbsp. water. Remove from heat.
- Set aside.
- Pat eggplant dry.
- Place on prepared baking sheet.
- Brush with remaining 2 tsp. oil and sprinkle with remaining 1⁄2 tsp. Italian seasoning. Bake for 22 to 25 minutes, or until tender but not mushy.
- Preheat broiler on high.
- Top each eggplant slice evenly with tomato mixture, Parmesan cheese, and mozzarella cheese.
- Return to oven for 2 to 3 minutes, or until cheese is melted.
- Sprinkle with remaining 1 Tbsp. basil before serving.
Notes
UPF: 3 Green, 1/2 Blue, 1 tsp
2B: A great veggie as part of lunch or dinner.
Nutrition
Calories: 149kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 449mgPotassium: 514mgFiber: 5gSugar: 8gVitamin A: 326IUVitamin C: 16mgCalcium: 174mgIron: 2mg
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