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This is an inexpensive, healthier version of a classic comfort food.
Ingredients
- 2 medium or 1 large eggplant, peeled and sliced in 1/4" slices
- 1 t salt
- 2 cups breadcrumbs
- 1 T dry oregano
- 1t black pepper
- 1 cup flour
- 3 eggs
- 6 T water
- 11/2 cups tomato sauce
- 1/2 lb. fresh mozzarella cheese diced
- Fresh chopped basil or parsley for garnish
Directions
- Slice eggplant, sprinkle with salt and layer in paper towels for 30 minutes to drain excess water.
- While eggplant is draining line 2 baking sheets with tin foil and heat in 425 degree oven.
- In a shallow dish mix 3 eggs and 6 T water until well mixed. In another shallow bowl mix 1 cup flour and 1 t pepper. In a third shallow bowl mix bread crumbs and 1 T oregano.
- Remove eggplant from towels and dip first in flour, then egg then crumbs.
- Remove hot baking sheets from oven. Spray sheet with spray canola oil or brush with a little canola oil. Arrange eggplant slices on hot sheets and put them back in the oven.
- Bake 15 minutes and turn over to bake another 10 minutes until
- Crispy and lightly browned.
- Spread 1/4 cup sauce in the bottom of a lasagna pan. Layer rounds of eggplant, cheese and drizzle with another 1/4 cup sauce. Make 2 more layers ending with cheese and the remaining sauce.
- Bake in 350 degree oven for 30 minutes until cheese is melted and sauce is bubbly.
- Garnish with chopped fresh parsley, basil or both.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 6 servings | |
| Calories 434 | |
| Calories from Fat 111 | 26% |
| Total Fat 12.42g | 16% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 2060mg | 86% |
| Potassium 1051mg | 30% |
| Total Carbs 59.37g | 16% |
| Dietary Fiber 7.8g | 26% |
| Sugars 13.69g | 9% |
| Protein 23.19g | 37% |
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