Makeover Eggplant Parmesan Recipe

Name: Makeover Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 6 ounces fresh mozzarella cheese, halved and thinly sliced; 1/3 cup shredded Parmesan cheese; 2 tablespoons minced fresh parsley

Servings: persons

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
6 ounces fresh mozzarella cheese, halved and thinly sliced
1/3 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

1
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.
2
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
3
coated with cooking spray. Bake at 350u00b0 for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
4
Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
5
Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 medium onion, chopped, 1-1/2 teaspoons olive oil, 2 garlic cloves, minced, 1 can (15 ounces) crushed tomatoes, and more.

Yes, Makeover Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Makeover Eggplant Parmesan

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