Baked Eggplant Parmesan | Schnucks

Baked Eggplant Parmesan

Good For You, Health & Wellness, Healthy Dinner, Oven-Baked, Pasta, Pasta & Pizza, Vegetable

For a lightened up version of a classic Italian recipe, this baked eggplant parmesan is served over whole wheat pasta.

2H

4

For a lightened up version of a classic Italian recipe, this baked eggplant parmesan is served over whole wheat pasta.

Ingredients

  • 2 (1 lb.) medium eggplants, sliced lengthwise 1/2–3/4 inch thick
  • 1 tsp. salt
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tsp. Schnucks Italian seasoning
  • 1 tsp. garlic powder
  • 2 tbsp. olive oil
  • 1 1/4 cup pasta sauce
  • 1 1/4 cup shredded part-skim mozzarella cheese
  • fresh basil leaves, to serve
  • 8 oz. whole-wheat pasta, divided to serve

Instructions

  1. Place eggplant slices on a double layer of paper towels and sprinkle both sides with salt. Let stand 30 minutes then pat eggplant dry with more paper towels.
  2. Preheat oven to 375 degrees. Add eggs to a shallow dish. In a second shallow dish, stir together breadcrumbs, Parmesan, Italian seasoning and garlic powder. Season with salt and pepper, if desired. Dip eggplant slices in egg then coat in panko mixture.
  3. Grease a parchment-lined sheet pan with olive oil. Arrange eggplant slices on prepared pan and bake, turning once halfway through, 30–35 minutes or until tender.
  4. Increase temperature to 450 degrees. Top eggplant slices with pasta sauce and mozzarella. Bake 6–8 minutes more or until cheese is golden and bubbly.
  5. Garnish with basil and serve over 2 ounces of pasta per serving.

Nutrition Facts

550 CALORIES Per Serving

FAT: 19G

SATURATED FAT: 7G

CHOLESTEROL: 122MG

SODIUM: 664MG

CARBOHYDRATES: 72G

FIBER: 10G

SUGAR: 12G

PROTEIN: 28G

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