Baked Eggplant Parmesan

Yum yum in your tum tum. Lower in fat but not in flavor, there’s no denying this baked eggplant parmesan will knock your socks off. Great as a side to your next Italian-themed meal, or even as a meal in itself. Delicisoso!

Baked Eggplant Parmesan

Servings: 12

Ingredients

  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • 1 1/2 Panko breadcrumbs
  • 2 eggs
  • 29 oz can tomato sauce
  • 1 1/2 cups reduced-fat mozzarella
  • 2/3 cup shredded Parmesan
  • Dried oregano, basil, thyme, and garlic powder (measurements to follow)
  • salt and pepper, to taste
  • cooking spray

Directions

  1. Preheat your oven to 425F.
  2. In one bowl mix the breadcrumbs with about 1 tsp of salt and 2 teaspoons oregano, 1 teaspoon basil, 1 tsp thyme, and 1/2 tsp garlic powder.
  3. In another bowl whisk two eggs.
  4. Dredge the eggplant slices in the egg mixture, and then dip them in the breadcrumbs until they are completely covered.
  5. Place the eggplant slices on one or two baking sheets coated with cooking spray and bake for about 20 minutes, flipping once halfway through. The breadcrumbs should be slightly browned.
  6. Meanwhile, mix the tomato sauce with 1 tbsp oregano, 1 1/2 tbsp basil, 1 1/2 tsp garlic powder, and 1 tsp thyme.
  7. Pour about 1 cup or so of the tomato sauce into a 9 x 13 inch pan that is coated with cooking spray , so that the bottom of the pan is completed covered.
  8. When the eggplant is done baking, place the slices in an even layer in the 9 x 13 inch pan.
  9. Pour the remaining sauce over the eggplant, then sprinkle with the cheeses.
  10. Bake for about 20 minutes and you’re good to go!

Nutrition Information

  • Serving Size: 1-2 eggplant slices
  • Calories: 130
  • Fat: 5g
  • –Saturated: 2g
  • –Polyunsaturated: 0.5g
  • –Monounsaturated: 1g
  • –Trans: 0g
  • Sodium: 700mg
  • Potassium: 480mg
  • Carbohydrates: 15g
  • Sugar: 5g
  • Fiber: 5g
  • Protein: 9g
  • Vitamin A: 11%
  • Vitamin C: 13%
  • Calcium: 18%
  • Iron: 7%

* This recipe was adapted from Gimme Some Oven, at http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/.

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The Spaghetti Bolognese 

There’s a reason this is the Spaghetti Bolognese.  If you’ve never had it, the time is now. Ironically, this Italian takes me back to Deutschland. You could find this dish at any restaurant in Germany, Italian or not. There’s just something comforting about it that fills you up with a warm, somehow creamy goodness. As the Italians would says, this spaghetti is Delicioso!

Servings: 8

Ingredients

  • 1/4 cup olive oil
  • 1 med. onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1lb ground chuck beef
  • 1 28oz can crushed tomatoes
  • Red wine, to taste (optional)
  • 1/4 cup Italian parsley, chopped
  • Fresh or dried basil, to taste
  • Salt and pepper, to taste
  • 1/4 cup shredded Parmesan
  • 1lb spaghetti, cooked according to package directions

Directions 

  1. Heat oil in skillet. Add the garlic and onions and sauté at medium-heat for about 8 minutes, until the onions are soft.
  2. Add the celery and carrots and sauté for 5 more minutes.
  3. Raise the heat to high and add the beef, cooking it until it is no longer pink. Drain some of the fat and add a splash of red wine, if desired.
  4. Reduce the heat to low and add the tomatoes, parsley, and basil. Simmer for about 30 minutes to allow the sauce to thicken.
  5. Season with salt and pepper and sprinkle in the cheese. 
  6. Stir in the spaghetti and you’re done. Delicioso!

Nutrition Information

  • Calories: 388
  • Fat: 17g
  • Carbohydrates: 43g 
  • Sugar: 3g
  • Fiber: 2g
  • Protein: 18g

*Recipe adapted from Giada De Laurentiis. Here’s the link: http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe2.html