Makeover Eggplant Parmesan
Ingredients
- 1 medium onion, chopped
- 1-1/2 teaspoons olive oil ⓘ
- 2 garlic cloves, minced ⓘ
- 1 can (15 ounces) crushed tomatoes
- 1 can (14-1/2 ounces) diced tomatoes, undrained ⓘ
- 1 can (8 ounces) no-salt-added tomato sauce ⓘ
- 1/2 cup dry red wine ⓘ
- 1/4 cup tomato paste ⓘ
- 1-3/4 teaspoons Italian seasoning, divided ⓘ
- 2 large eggs ⓘ
- 2 tablespoons water ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1-1/2 cups dry bread crumbs ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 medium eggplants, peeled and cut into 1/4-inch slices ⓘ
- 9 ounces uncooked multigrain spaghetti ⓘ
Instructions
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the crushed tomatoes, diced tomatoes, tomato sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until desired consistency, stirring occasionally.
- Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a separate shallow bowl. In another bowl, combine the bread crumbs, salt, pepper and remaining Italian seasoning. Dip eggplant slices into flour then in egg mixture; coat with crumb mixture. Place on
- coated with cooking spray. Bake at 350° for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
- Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
- Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.
Nutrition & Diet Analysis (per serving)
958
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).