Baked Eggplant Parmesan
Vegetables provide important nutrients like vitamin A, vitamin C, potassium, folate (folic acid), and dietary fiber. It is important to eat a variety of vegetables because different vegetables provide different nutrients. Try to include different colored vegetables at each meal to make sure you are getting those important nutrients.
Yield: 4 servings
- 2 cups cornflakes, crushed*
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 egg
- 1 eggplant, scrubbed with a clean vegetable brush under running water, sliced into ¼-inch thick slices
- 1 cup marinara sauce
- 1/2 cup part-skim Mozzarella cheese, shredded
- Wash hands with soap and water.
- Preheat oven to 425°F. Spray a large baking sheet with non-stick cooking spray. Set aside.
- Combine cornflakes, Parmesan cheese, garlic powder, and Italian seasoning in a small shallow bowl.
- Break the egg into a separate small, shallow bowl. Wash hands with soap and water after cracking the raw egg. Beat the egg.
- Dip each eggplant slice into egg and then coat with crumb mixture.
- Arrange coated eggplant pieces on the prepared baking sheet so they are not touching.
- Throw away any remaining coating mix.
- Bake 15 minutes. Flip each piece of eggplant and bake for 15 more minutes.
- Spoon marinara sauce on top of each piece (about 2 Tablespoons) and top with Mozzarella cheese. Bake five more minutes or until cheese is melted.
- Store leftovers in a sealed container in the refrigerator for up to four days.
*Dry bread crumbs or crushed cracker crumbs can be used instead of cornflakes.
- Serving Size (1/4 of recipe):
- Calories 200
- Total Fat 7g
- Saturated Fat 3g
- Cholesterol 55mg
- Sodium 590mg
- Total Carbohydrates 27g
- Fiber 4g
- Total Sugars 9g, includes 0g Added Sugars
- Protein 10g
- Vitamin D 6%
- Calcium 15%
- Iron 30%
- Potassium 15%
Nutrition Software Used:
ESHA Food Processor