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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Active Time:30 minsTotal Time:1 hr 15 minsServings:4 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:4 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4 servings
Servings:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumeggplant, unpeeled1cupwhole-wheat panko breadcrumbs1/4cupwhole-wheat flour1largeegg, lightly beaten1teaspoonsalt-freeItalian seasoning, such as Mrs. Dash1/4teaspoongarlic powder1/4teaspoononion powderCooking spray1/4teaspoonsalt1cuplower-sodiummarinara sauce3/4cupshredded low-moisture part-skim mozzarella cheese1/4cupgrated Parmesan cheese2tablespoonsextra-virgin olive oilFreshbasil leavesfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1mediumeggplant, unpeeled
1cupwhole-wheat panko breadcrumbs
1/4cupwhole-wheat flour
1largeegg, lightly beaten
1teaspoonsalt-freeItalian seasoning, such as Mrs. Dash
1/4teaspoongarlic powder
1/4teaspoononion powder
Cooking spray
1/4teaspoonsalt
1cuplower-sodiummarinara sauce
3/4cupshredded low-moisture part-skim mozzarella cheese
1/4cupgrated Parmesan cheese
2tablespoonsextra-virgin olive oil
Freshbasil leavesfor garnish (optional)
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with foil; set a wire rack on the baking sheet. Cut eggplant lengthwise into 4 (¾-inch-thick) slices, keeping stem intact.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterPlace panko, flour and egg in 3 separate wide, shallow bowls. Stir Italian seasoning, garlic powder and onion powder into the panko.Working with 1 eggplant slice at a time, dredge in flour and shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat, pressing to adhere. Place on the prepared rack. (Discard any remaining egg, flour and panko.)Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterGenerously coat the tops of the eggplant slices with cooking spray. Bake until the panko is extra-crispy and browned and the eggplant is tender, about 40 minutes, carefully flipping and coating with cooking spray halfway through. Remove from the oven and sprinkle with salt.Increase oven temperature to broil; preheat for 5 minutes. Top the eggplant slices with marinara, mozzarella and Parmesan. Broil until the cheeses are melted and browned in spots, 2 to 3 minutes.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterDivide the eggplant slices among 4 plates; drizzle with oil. Garnish with basil, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterEatingWell.com, November 2023
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with foil; set a wire rack on the baking sheet. Cut eggplant lengthwise into 4 (¾-inch-thick) slices, keeping stem intact.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterPlace panko, flour and egg in 3 separate wide, shallow bowls. Stir Italian seasoning, garlic powder and onion powder into the panko.Working with 1 eggplant slice at a time, dredge in flour and shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat, pressing to adhere. Place on the prepared rack. (Discard any remaining egg, flour and panko.)Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterGenerously coat the tops of the eggplant slices with cooking spray. Bake until the panko is extra-crispy and browned and the eggplant is tender, about 40 minutes, carefully flipping and coating with cooking spray halfway through. Remove from the oven and sprinkle with salt.Increase oven temperature to broil; preheat for 5 minutes. Top the eggplant slices with marinara, mozzarella and Parmesan. Broil until the cheeses are melted and browned in spots, 2 to 3 minutes.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterDivide the eggplant slices among 4 plates; drizzle with oil. Garnish with basil, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Preheat oven to 425°F. Line a large rimmed baking sheet with foil; set a wire rack on the baking sheet. Cut eggplant lengthwise into 4 (¾-inch-thick) slices, keeping stem intact.
Place panko, flour and egg in 3 separate wide, shallow bowls. Stir Italian seasoning, garlic powder and onion powder into the panko.
Working with 1 eggplant slice at a time, dredge in flour and shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat, pressing to adhere. Place on the prepared rack. (Discard any remaining egg, flour and panko.)
Generously coat the tops of the eggplant slices with cooking spray. Bake until the panko is extra-crispy and browned and the eggplant is tender, about 40 minutes, carefully flipping and coating with cooking spray halfway through. Remove from the oven and sprinkle with salt.
Increase oven temperature to broil; preheat for 5 minutes. Top the eggplant slices with marinara, mozzarella and Parmesan. Broil until the cheeses are melted and browned in spots, 2 to 3 minutes.
Divide the eggplant slices among 4 plates; drizzle with oil. Garnish with basil, if desired.
EatingWell.com, November 2023
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Nutrition Facts(per serving)307Calories16gFat30gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
