Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan

1 hour 15 minutes

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Details
  • Servings:   4
  • Calories:   343
  • Protein:   14g
  •  
  • Fiber:   13g
  • Sugar:   19g
  • Carb Total:   28g
  •  
  • Saturated:   4g
  • Fat Total:   18g
  •  
  • Weight Watchers:   8 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • breadcrumbs
  • 2 large eggplants
  • 4 Eggs
  • fresh parsley
  • 1 garlic clove
  • 3 tablespoons olive oil / sunflower
  • oregano
  • 2 tablespoons Parmesan
  • pepper
  • a pinch of salt
  • shredded mozzarella
  • 500 ml tomato puree
Instructions

Peel the eggplants, slice them (about 1 cm thick) and season with salt. Set aside for about 20 minutes.Rinse eggplant slices and wipe with a paper towel to absorb all the water.Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons)Dip sliced eggplant in beaten eggs, then the bread crumb mixture and coat thoroughly.

Place eggplant on baking sheet.

Bake at 350 degrees for 20-30 minutes or until golden brown.Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic. Fry it then add tomato puree, season with salt, pepper and oregano to taste and let simmer about 5-10 minutes.At the end add the chopped parsley.Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for 8-10 minutes additional year or until cheese is melted.

Serve!

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