Eggplant Parmesan doesn't have to include layers of deep-fried eggplant and mountains of cheese. This healthy eggplant Parmesan recipe has is satisfying without piling on the calories and fat. Don't skip the step of salting the eggplant, especially if you want to freeze one of the casseroles. Salting helps to draw out extra moisture so the eggplant holds up better in the freezer. Serve with a salad of bitter greens tossed with a red-wine vinaigrette. This recipe makes enough for two 8-by-8-inch casseroles (four servings each)--have one for dinner tonight and freeze the other for a night when you don't have time to make dinner.
2 hrs 30 mins
Make Ahead Tip: Prepare through Step 6, cover and freeze (unbaked) for up to 3 months. Thaw in the refrigerator for 2 days. Uncover and bake at 400°F for 40 to 45 minutes.
To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse (or fine) crumbs form. To make dry breadcrumbs (coarse or fine), spread on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or 1/3 cup dry breadcrumbs.
Sodium amounts vary widely among brands of crushed tomatoes. And although it's hard to find any that are labeled “low-sodium,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.
about 3/4 cup
302 calories; protein 14g; carbohydrates 32.5g; dietary fiber 8.8g; sugars 8.7g; fat 14.6g; saturated fat 4.1g; cholesterol 15.6mg; vitamin a iu 1121.8IU; vitamin c 27.5mg; folate 52.5mcg; calcium 279.7mg; iron 2.7mg; magnesium 55.5mg; potassium 728.2mg; sodium 465.8mg; thiamin 1.2mg.