Eggplant Parmigiana Serves 6

PictureEggplant Parmigiana
My delicious, healthy eggplant parmesan recipe is a great way to add this nutrient dense vegetable to your diet. 
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 eggs, lightly beaten
1/2 cup flour
1 cup whole wheat breadcrumbs
2 tablespoons each, fresh basil and oregano 
1 tablespoon garlic powder
8 ounces low-fat Ricotta cheese
Tomato sauce (click here for my homemade sauce)
1/4 cup shredded fresh Parmigiano-Reggiano cheese
  1. Preheat oven to 450°. Line 2 baking sheets with parchment paper (or lightly coat with cooking oil)
  2. Using 3 shallow bowls; place flour in one bowl, eggs in second bowl and breadcrumbs in the third bowl.
  3. Add basil, oregano and garlic powder to the breadcrumbs, mix well.
  4. Coat each side of eggplant with flour, then egg, finish coating each slice with breadcrumbs.
  5. Place prepares eggplant slices on prepared baking sheet and bake for 10 minutes per side.
  6. Spoon 1/2 of the  pasta sauce into bottom of a 13 x 9-inch glass baking dish. 
  7. Layer half of eggplant slices over pasta sauce.  
  8. Top each slice with a scoop of Ricotta cheese. 
  9. Arrange one eggplant slice on top of Ricotta cheese.
  10. Carefully spoon remaining sauce over each eggplant stack.
  11.  Sprinkle Parmesan-Reggiano cheese over sauce.
  12. Cover tightly with aluminum foil.  
  13. Bake at 450° for 30 minutes; cool 10 minutes before serving.

Calories 277, Fat 10.3g, Cholesterol 77mg, Sodium 439mg
Carbohydrates 31.6g, Fiber 5.1g, Sugars 7.1g, Protein 16.6g