Eggplant Parmesan
INGREDIENTS:
1 small eggplant
1¼ Tbsp salt
6 Tbsp olive oil
6 ounces ricotta cheese
4 ounces shredded mozzarella cheese
⅓ cup grated Parmesan cheese
*Use low fat cheese to reduce fat
1 egg
⅓ cup chopped fresh basil
3¼ cups pasta sauce
INSTRUCTIONS:
Cut eggplant into ¾ inch slices. Sprinkle both sides of eggplant slices with salt. Place under colander and put over a dish to capture the liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
Preheat oven to 350F. Mix egg in a small bowl until all yellow. Chop basil into fine pieces. In a medium bowl, mix ricotta, mozzarella,and ¼ cup parmesan cheese together. Add in egg and basil.
Rinse eggplant in cold water until all salt is removed.
In a large skillet, heat 4 tbsp of olive oil over medium heat. Place one layer of eggplant in pan and brown each side. Repeat with all other slices of eggplant.
In a baking dish, evenly spread 1 cup of pasta sauce. Arrange a single layer of eggplant slices on top. Top the eggplant with ½ of the cheese mixture. Repeat layering process until eggplant and cheese mixture is used. Pour remaining sauce on top of layers and remaining parmesan cheese.
Bake for 30-45 minutes until sauce is bubbly
NUTRITION INFO (6 Servings):
Calories: 375 Total Fat: 25 g Carbohydrate: 24 g Protein: 14 g Sodium: 1050 mg
