Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.
medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
cup finely shredded Parmesan cheese
cup Progresso™ dry bread crumbs (any flavor)
teaspoons olive or vegetable oil
cup spaghetti sauce
cups shredded reduced-fat mozzarella cheese (6 ounces)
Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.
Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings.
Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred. You can spot male eggplants because they have a rounder, smoother blossom end or base.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 95 ),
% Daily Value
- Total Fat
- 10 g
- 10 %
- (Saturated Fat
- 4 g,
- 4 %
- 20 mg
- 20 %;
- 480 mg
- 480 %;
- Total Carbohydrate
- 18 g
- 18 %
- (Dietary Fiber
- 3 g
- 3 %
- 11 g
- 11 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.