Dinner

Oven-baked Eggplant Parmesan is for Dinner.

Oven-baked Eggplant Parmesan takes several minutes to prepare.

Oven-baked Eggplant Parmesan takes several minutes to cook.

Oven-baked Eggplant Parmesan makes 1 servings.

The ingredients for Oven-baked Eggplant Parmesan are:

Eggplant:
1 teaspoon olive oil
3 egg whites, lightly beaten
1 cup Italian bread crumbs
3 tablespoons fat-free milk
3 tablespoons whole wheat flour
1/2 teaspoon dried Italian seasoning
1 medium eggplant (about 12 ounces), cut into
12 slices
nonstick olive-oil spray
Chunky tomato-basil sauce:
1 teaspoon olive oil
1 onion chopped
5 garlic cloves, minced
1 cup sliced mushrooms
1 can (14.5 ounces) no salt-added whole
tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1 cup chopped, peeled , and seeded tomatoes
(see note)
1/4 cup chopped fresh basil
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Here is how you make Oven-baked Eggplant Parmesan:

Eggplants are quite perishable and become bitter with age, so try to buy them within a day or two of cooking. Cut eggplants just before using it because the flesh discolors quickly when exposed to air.Preheat oven to 425 degreesTo make eggplant: drizzle olive oil on 10 by 15 inch jellyroll pan abd brush to coat evenly.Combine egg whites and milk in a shallow pie plate. Combine bread crumbs,flour, and Italian seasoning in another shallow pie plate. Dip eggplant slices in egg white mixture, turning to coat both sides, then place in cumb mixture, turning to coat each side. Arrange in a single layer in prepared pan. Spray top of each slice generously with olive oil spary.Bake 10 minutes or until golden. Turn each slice and spray again with olive oil spray. Bake an additional 10-12 minutes, or until slices are golden and crisp. Meanwhile, make tomato sauce. Heat olive oil in medium sauce pan over medium high heat. Add onion and garlic and saute, stirring frequently until onion is tender. Add mushrooms and saute, stirring frequently for 3-4 minutes or until mushrooms are tender. Add whole tomatoes and use spoon to break them apart. Stir in tomato sauce, chopped tomatoes, basil, and salt. Simmer for 15 minutes.To serve, arrange 2 eggplnat slices on each plate. Top with about a half a cup of sauce. Sprinkle lightly with Parmesan cheese.Note: To peel tomatoes, cut an X on the bottom of each tomato. Place in boiling water and heat 15 seconds if tomatoes are ripe, 30 seconds if tomatoes are firmer. Using a slotted spoon, lift tomatoes out and plunge into ice water. Peel should slip off easily with the tip of a knife.Number of Servings: 1Recipe submitted by SparkPeople user ALSIEGEL.

The nutritional information for Oven-baked Eggplant Parmesan is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 140.0

• Total Fat: 3.0 g
• Cholesterol: 1.0 mg
• Sodium: 215.0 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 4.0 g
• Protein: 7.0 g

The dietary needs meet for Oven-baked Eggplant Parmesan is Vegetarian