Michigan Heart Group Blog: HEART HEALTHY RECIPE (DINNER): EGGPLANT PARMESAN

Tuesday, July 14, 2015

HEART HEALTHY RECIPE (DINNER): EGGPLANT PARMESAN

· 1 TBSP oil

· 2 cloves garlic minced

· ¼ cup minced onion

· 1 red pepper

· 3 cans (14½ ounces each) tomato sauce

· 1 cup chopped sun-dried tomatoes

· 2 TBSP oregano

· 2 TBSP basil

· 1 tsp. whole cumin seed ground salt and pepper to taste

· 2 medium-large eggplants

· 2 egg whites

· 1 cup whole wheat bread crumbs

· 18 ounces low fat skim mozzarella, sliced or shredded

1. In a large skillet sauté the garlic, onion and green pepper in 1 tablespoon olive oil until softened

2. Add the tomato sauce and sun-dried tomatoes and simmer for 30 minutes, stirring occasionally

3. Add the oregano, basil, cumin and salt and pepper to taste and continue cooking over low heat, stirring frequently for at least 2 hours

4. Preheat oven to 400˚

5. Peel the eggplants and slice into ¼ inch rounds, then place the slices on a flat surface and sprinkle with salt; let drain in a colander for 3- minutes and pat dry with paper towels.

6. Brush eggplant slices with egg white and coat on both sides with breadcrumbs

7. Bake the slices on a cookie sheet for 10 minutes, then turn and bake for an additional 8 minutes until both sides are a dark golden brown; leave the oven on at 400˚

8. Brush the bottom of a 8x8 baking dish with the remaining 1 tsp. of olive oil

9. Make a tight layer of eggplant slices in the bottom of the dish and top the eggplant with red sauce then cover with mozzarella

10. Repeat the layering until all ingredients are used, usually three layers

11. Bake until the sauce and cheese are bubbling, 15-20 minutes

12. Cut into squares and serve hot

Servings: 6

Serving size: 1/6^th of 9x 13 pan

Nutritional Information

Calories: 260

Fat: 10 g

Saturated Fat: 5 g

Cholesterol: 20 mg