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Eggplant Parmesan

Eggplant Parmesan

You don't have to speak Italian to say "delizioso!" to this classic. Add a lovely green salad to complete this meal, and even a piece of dark chocolate for dessert.

Recipe submitted by Lisa Klauser, Vice President of Customer Solutions Building Brands with Customers, Unilever.

Ingredients

Eggplant Parmesan

  • 1 eggplant, about 1/2 pound
  • 1 egg
  • 3 1/2 tablespoons 2 percent milk
  • 1/2 cup all-purpose flour
  • 1/4 cup breadcrumbs
  • 1 tablespoon olive oil
  • 3/4 cup marinara sauce, see recipe
  • 1/2 cup low-fat mozzarella cheese, shredded
  • 1 tablespoon Parmesan cheese, grated
  • 1 1/3 cups cooked angel hair pasta
  • 2 cups cooked broccolini

Marinara Sauce

  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon fresh oregano, finely chopped
  • 1/2 tablespoon fresh basil, finely chopped
  • 1/2 teaspoon ground dried thyme
  • 1/2 teaspoon ground coarse black pepper
  • 1/4 teaspoon red chili pepper flakes
  • 1 teaspoon olive oil
  • 6 1/4 cups canned diced tomatoes
  • 3/4 cup vegetable stock
  • 1 bay leaf
  • 2 teaspoons parsley, freshly chopped

Preparation

  • In a large sauce pan, sauté onion, garlic, oregano, basil, thyme, black pepper and red pepper flakes in olive oil until onions are soft. Add diced tomatoes and bring to a simmer.
  • Add remaining ingredients except for parsley and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours stirring frequently. Stir in parsley.
  • Next, prepare the eggplant.
  • Preheat oven to 400 degrees.
  • Cut eggplant into 8 slices, each slice 1/4-inch thick.
  • In a small bowl, beat egg with milk. Dredge eggplant slices in flour, then in egg milk mixture and then in breadcrumbs.
  • In a large sauté pan, sauté eggplant in olive oil over medium-high heat for 3-5 minutes on each side.
  • Transfer cooked eggplant slices to a baking dish.
  • Top with marinara sauce and sprinkle cheeses over the top. Place in oven and cook for a few minutes until cheese is melted and bubbly.
  • Serve 2 eggplant slices with 1/3 cup cooked pasta, and 1/2 cup cooked broccolini.

Makes 4 servings per recipe.

Nutritional Analysis (per serving)

  • 380 calories
  • 15 g protein
  • 56 g carbohydrates
  • 10 g fat
  • 63 mg cholesterol
  • 310 mg sodium
  • 6 g fiber

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