Eggplant Parmesan
And for those of you doing the 21 day fix... its fixed approved and its only about 227 calories a serving. 1/4 of the pan equals 1green, 1/2 blue, 1 red and 1 teaspoon. And it is huge and delicious!!!!
Ingredients
- 1 large eggplant (peeled if desired)
- 3 eggs ( beaten )
- 2 cups Italian breadcrumbs
- 3 cups spaghetti sauce
- 2 cups mozzarella cheese, shredded
- 1 1/2 cup Parmesan cheese, grated
- 1 bag about 12 oz frozen mixed peppers stir fry (thawed and optional)
Instructions
- Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
- While the eggplant is draining, preheat oven to 450 degrees
- When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. Have 3 bowls. In first one flour, second bowl 3 beaten eggs, and in the third bowl combine breadcrumbs and 1/2 cup parmesan cheese. Mix well.
- Take sliced eggplant cover both sides with flour, then eggs, then breadcrumbs. and repeat. place on a lightly greased baking sheet and bake for 9-10 min each side.
- Lower oven to 350°F. In the bottom of a 9x13 inch glass baking dish, spread 1 cup of spaghetti sauce.then half of eggplant, half peppers, 1 cup sauce, 1 cup mozzarella cheese and half cup of parmesan
- Make a second layer of eggplant slices, peppers, topped by 1 cup of sauce, remaining mozzarella and parmesan ,
- Bake covered about 30-35 minutes. Allow to rest at room temperature for about 10 minutes before serving.
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