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Recipes

Eggplant Parmesan

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

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.

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

  1. 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.
  2. 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.
  3. Next, prepare the eggplant.
  4. Preheat oven to 400 degrees.
  5. Cut eggplant into 8 slices, each slice 1/4-inch thick.
  6. In a small bowl, beat egg with milk. Dredge eggplant slices in flour, then in egg milk mixture and then in breadcrumbs.
  7. In a large sauté pan, sauté eggplant in olive oil over medium-high heat for 3-5 minutes on each side.
  8. Transfer cooked eggplant slices to a baking dish.
  9. 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.
  10. 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