Ingredients
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1 small eggplant (12 oz.)
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1 egg, lightly beaten
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1 tablespoon water
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¼ cup all-purpose flour
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2 tablespoon vegetable oil
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⅓ cup grated Parmesan cheese
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1 cup meatless spaghetti sauce
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¾ cup shredded mozzarella cheese (3 oz.)
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Fresh basil (optional)
Directions
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Peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat.
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In a 10-inch skillet heat oil over medium-high. Add eggplant, half at a time, and cook 4 to 6 minutes or until golden, turning once. (If needed, add additional oil and reduce heat to medium if eggplant browns too quickly.) Drain on paper towels.
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Wipe skillet with paper towels. Arrange eggplant slices in skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat 5 to 7 minutes or until heated through. If desired, top with additional Parmesan cheese and basil.
Baked Eggplant Parmigiana
Preheat oven to 400°F. Prepare as directed, except in Step 2, place eggplant slices in a single layer in a 2-qt. rectangular baking dish. (If needed, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake 12 to 15 minutes or until heated through. If desired, top with additional Parmesan cheese and basil.
Nutrition Facts (per serving)
| 250 | Calories |
| 15g | Fat |
| 20g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 25% |
| Cholesterol 70mg | 23% |
| Sodium 563mg | 24% |
| Total Carbohydrate 20g | 7% |
| Total Sugars 8g | |
| Protein 12g | 24% |
| Vitamin C 6.5mg | 7% |
| Calcium 252.4mg | 19% |
| Iron 1.3mg | 7% |
| Potassium 229mg | 5% |
| Folate, total 40.3mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
