Eggplant Parmesan - Baked

This Baked Eeggplant Parmesan is a wonderful vegetarian dish and is almost like a meatless, noodle-less lasagna. Very yummy!  We like to serve with a side of baked zucchini coated in olive oil and garlic and garlic bread.

Prep time: About 20 minutes
Bake time: 1.5 hours
Serves 8

INGREDIENTS

• 2 Medium to Large Eggplants


• Olive Oil


• 2 Large Eggs


• 3/4 Cup of Italian Bread Crumbs


• 3 tablespoons Italian Seasoning


• Salt & Pepper


• 48 oz  Tomato Sauce  (I like 1/2 smooth and 1/2 chunky)


• 1 1/2 Cups of Shredded Mozzarella Cheese


• 1/4 Cup of Shredded Parmesan Cheese

DIRECTIONS

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil. ( Put foil over baking sheets for easy cleanup ).  Set aside.  Peel eggplant and slice into 1/2 inch thick rounds.


2. In wide, shallow bowl, whisk 2 eggs and 2 tablespoons of water. In another wide, shallow bowl, combine breadcrumbs, Italian seasoning, salt and pepper. ( If you have finely shredded parmesan cheese you can also add it ).


3. Dip eggplant slices in egg mixture and dredge in breadcrumb mixture to coat both sides. Place on baking sheets.


4. Bake eggplant until golden brown on bottom for 20 - 25 minutes.  Flip slices, sprinkle with parmesan cheese and bake again for 20 - 25 additional minutes.


5. In a 9 x 13 baking dish, spread 2 cups of sauce along bottom of dish. ( Add a dash of Italian seasoning to the sauce ). Arrange half the eggplant over sauce. Cover with 2 more cups of sauce and then 1/2 cup of mozzarella cheese. Repeat with another layer of sauce, eggplant and mozzarella cheese. Finish the top with a sprinkle of parmesan cheese.


6. Bake 20 - 25 minutes until sauce is bubbling and cheese is melted.  Let stand 5 minutes before serving

Three Cheese Vegetarian Lasagna

Photo: Brian Woodcock

Recipe modified from Cooking Light

INGREDIENTS:

• 1 cup part-skim ricotta cheese
• 1/4 cup fresh flat-leaf parsley, divided
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups) 
• 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup) 
• 1 egg, lightly beaten 
• 1/4 cup torn fresh basil
• 1/8 teaspoon ground red pepper
• 4 garlic cloves, minced 
• 1 (24-ounce) jar lower-sodium pasta sauce 
• 9 cooked lasagna noodles
• Cooking spray

DIRECTIONS:

1. Preheat oven to 375°.


2. Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.


3. Spread 1/2 cup pasta sauce mixture in bottom of a small glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 20 minutes or until bubbling and cheese begins to brown.

NUTRITION INFO:

• Calories: 339


• Fat: 11.8g


• Saturated fat: 6g


• Monounsaturated fat: 3g


• Polyunsaturated fat: 0.5g


• Protein: 20.2g


• Carbohydrate: 39.2g


• Fiber: 2.6g


• Cholesterol: 66mg


• Iron: 2mg


• Sodium: 564mg


• Calcium: 424mg