Dinner

Panko-Crusted Eggplant Parmesan is for Dinner.

Panko-Crusted Eggplant Parmesan takes 10 minutes to prepare.

Panko-Crusted Eggplant Parmesan takes 55 minutes to cook.

Panko-Crusted Eggplant Parmesan makes 6 servings.

The ingredients for Panko-Crusted Eggplant Parmesan are:

3/4 cup panko Japanese bread crumbs
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
3 egg whites
1 lg eggplant, about 1.5 lbs, cut into 1/2-inch slices (about 16 slices)

Sauce and Pasta:
4 cloves garlic, peeled and sliced
2 cans (14.5 ounces each) no-salt-added diced tomatoes
1 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup fresh basil
1/2 cup shredded part-skim mozzarella
1/2 lb whole-grain spaghetti, cooked

Here is how you make Panko-Crusted Eggplant Parmesan:

Makes about 6 servings1. Eggplant: Heat oven to 400 degrees. Place a large rack on a baking sheet and spray with nonstick cooking spray.2. In a pie plate, mix together panko, Parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites.3. Dip each slice of eggplant into egg whites and then into panko mixture, coating both sides. Place eggplant on prepared baking rack. Bake at 400 degrees for 45 minutes, until browned and tender.4. Sauce: While eggplant is baking, make sauce. Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Cook garlic until lightly browned, about 3 minutes, stirring occasionally. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 minutes. Tear basil into bite-size pieces and stir in.5. Overlap eggplant slices slightly on the baking sheet, making four piles. Spoon sauce evenly over each portion (reserve a quarter of it for serving) and evenly sprinkle with mozzarella cheese. Bake an additional 10 minutes.6. Serve eggplant with cooked pasta and reserved sauce.Number of Servings: 6Recipe submitted by SparkPeople user KLUBNIKA74.

The nutritional information for Panko-Crusted Eggplant Parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.5

• Total Fat: 4.4 g
• Cholesterol: 8.3 mg
• Sodium: 844.3 mg
• Total Carbs: 47.4 g
• Dietary Fiber: 9.4 g
• Protein: 14.7 g