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Eggplant Parmesan
| Nutrition Information | |
| Calories: | 142 |
| Total Fat: | 5.5g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 4mg |
| Sodium: | 297mg |
| Carbohydrates: | 19g |
| Dietary Fiber: | 6.2g |
| Sugars: | 14.9g |
| Protein: | 6.5g |
| Vitamin A: | 750.9iu (15%) |
| Vitamin C: | 19.4mg (32%) |
| Calcium: | 133mg (13%) |
| Iron: | 1.9mg (10%) |
Eggplant parmesan is a favorite dish. This dish saves 380 calories, 30 g fat and 800 mg sodium compared to a more traditional recipe.
1 medium eggplant
1 Tbsp olive oil
26 ounces low-sodiumpasta sauce
4 Tbsp Parmesan cheese
Directions:
1. Preheat the oven to 350 ºF.
2. Cut the eggplant lengthwise in 1/2-inch strips.
3. Heat a large nonstick skillet over medium-high heat. Sauté the eggplant strips in the olive oil until they are golden on each side, about 2 minutes each.
4. Layer the eggplant and the pasta sauce in a shallow 10-inch square baking pan.
5. Top with Parmesan cheese, cover with foil and bake until bubbly and tender, about 45 minutes.
6. Cut into squares and serve with pasta and a tossed salad.
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