Recipe:

Three Cheese Eggplant Parmesan

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Serves 8

If you didn't know that this was baked instead of fried, you'd never know the difference. By not deep frying the eggplant, which is traditional and soaks up incredible amounts of oil, you decrease calories and fat. Similar to traditional eggplant parmesan, this dish comes out just as bubbly and filled with rich real Italian flavor. Serve with a light green salad and glass of red wine.

Ingredients

Olive oil cooking spray
2 eggs
1 tablespoon water
1 cup breadcrumbs
1 large eggplant, peeled and cut into 1/4-inch thick slices
2/3 cup olive oil plus 1 1/2 tablespoons olive oil, divided
Salt, to taste
6 ounces mushrooms (cremini, portobello, white, etc.), sliced
1 (26-ounce) jar marinara sauce, divided
15 ounces part skim ricotta cheese, divided
2 cups fresh mozzarella cheese, thinly sliced and divided
1 1/2 cups Parmigiano-Reggiano or Grana Padano cheese, grated and divided

Method

Preheat the oven to 400°F. Lightly spray a baking sheet with olive oil cooking spray or brush with olive oil. Beat eggs with water in shallow bowl. Place breadcrumbs on small plate.

Dredge eggplant slices in egg wash first, then in breadcrumbs. Lay eggplant in single layer on baking sheet (slightly overlapping is fine). Drizzle eggplant with 1/3 cup of olive oil and sprinkle with salt.

Bake eggplant about 20 minutes until crisp and golden. Remove from oven and flip eggplant slices. Lightly salt and drizzle with 1/3 cup olive oil. Bake approximately 20 minutes more or until golden. Set aside.

Reduce oven temperature to 350°F. While cooking eggplant, heat large skillet with 1 1/2 tablespoons olive oil over medium heat. Sauté mushrooms about 4 minutes. Turn off heat and combine mushrooms with marinara.

Lightly spray a casserole dish with olive oil cooking spray or brush with olive oil. Cover bottom of dish with 1/2 the marinara. Add a layer of 1/2 the eggplant slices. Drop 1/2 the ricotta by spoonfuls and add a layer of 1/2 the mozzarella. Then, sprinkle 1/2 Parmigiano-Reggiano. Repeat layering process again with other half of sauce then rest of Parmigiano-Reggiano. Bake approximately 45 minutes.

Nutrition

Per serving (314g-wt.): 520 calories (330 from fat), 36g total fat, 12g saturated fat, 25g protein, 25g total carbohydrate (5g dietary fiber, 8g sugar), 100mg cholesterol, 900mg sodium

Tags: Italian, Vegetarian, High Fiber

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