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Eggplant/Aubergine Parmesan

Prep time: 65mins | Difficulty: medium | Serves: 4

Authentic taste without gobs of grease. The big difference is that the eggplant/aubergine is breaded then baked, not fried.

Tags:

View All dinner vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

3g 

Saturated

2g 

Carbohydrate

42g 

Protein

21g 

Calories

279kcals 

Ingredients

  • 1 large eggplant/aubergine, peeled and sliced
  • 1 zucchini/courgette, chopped
  • 1 summer squash, chopped
  • 8oz (1/2 lb.) mushrooms, sliced
  • 26 oz. (737g) jar tomato sauce (check for lowest fat content)
  • 4 oz. (113g) non-fat or low-fat mozzarella cheese, shredded*
  • 4 tbsp. Parmesan cheese
  • 2 egg whites
  • 1 cup (50g) bread crumbs

Method

  1. Preheat oven to 375°F (190°C).
  2. Mix whites in 1 bowl, dip eggplant/aubergine slices, then dip in another bowl with bread crumbs.
  3. Put in 9"x13" inch baking dish prepared with nonstick cooking spray.
  4. Bake for 30 minutes. Remove from oven.
  5. Pour sauce over eggplant/aubergine, sprinkle with veggies and cheese, and resume baking for 20-25 minutes until bubbly.
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