side dishes
Eggplant Parmesan
Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.
Prep: 5 min – Broil: 11 min
1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso® dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
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1. 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.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. 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.
4. 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.
Makes 6 servings
Nutritional Info Per 1 Serving:
Calories 195 (Calories from Fat 95); Fat 10g (Saturated 4g); Cholesterol 20mg; Sodium 480mg; Potassium 390mg; Carbohydrate 18g (Dietary Fiber 3g); Protein 11g
Diet Exchanges: 1 Starch; 1 1/2 High-Fat Meat; 1 Vegetable; 1 Fat
This recipe displayed with permission from General Mills, Inc.