Nutrisystem Recipes > Main dishes > Nutrisystem Eggplant Recipe
- Eggplant - Raw (2.0 unpeeled)
- Coarse Kosher Salt (1.0 tsp)
- Whole Peeled Tomatoes (28.0 oz)
- Garlic (1.0 clove)
- Olive Oil (1.0 tsp)
- Ground Black Pepper (0.25 tsp)
- All Purpose Flour (0.5 cup)
- Large Eggs (4.0 egg)
- Fresh basil leaves (1.0 packed cup)
- Finely Shredded Parmesan Cheese (1.0 cup)
- Panko Breadcrumbs - Original (0.5 cup)
- Fresh Mozzarella (24.0 oz)
An easy and healthy recipe on how to make you own savory Eggplant Parmesan. Just follow these simple steps !
- Start by cutting the eggplants lengthwise. Transfer half of the sliced of eggplants to a colander, arrange them in the bottom to form one layer, and sprinkle it with salt.
- Create another layer using the remaining slices of eggplant and salt it again. Drain the liquid from the eggplant for 2 hours by placing a couple of plates underneath the colander and set aside.
Note: This will help to squeeze out some of the juices from the eggplant before cooking it.
- Next step is to make the tomato sauce. Mix the tomatoes and garlic, drizzle it with olive oil in a food processor or a blender to make a purée. Season it with salt and pepper.
Don’t forget to taste and re-season if needed then set aside.
- Two hours later, you can see that the liquid is drained out from the eggplant. Press the plates underneath the colander to make sure that all the excess water are drained out from the eggplant.
- Use a paper towel to wipe out the excess salt and moisture from the eggplant. Remember that it is very important to remove all the excess water.
In a medium lipped plate or bowl, mix the flour and breadcrumbs. Whisk the eggs in a separate bowl.
- Using a large skillet, fill it with ½ inch of olive oil set the stove over medium heat. Dredge each slices of eggplant in the flour and breadcrumb mixture, then through the beaten egg.
- When the oil is hot enough, fry the eggplant slices in small batches until golden brown. Lay them in a plate with paper towel when cooked.
- Preheat the oven to 350°F. Fill the cup with tomato sauce and spread it in a 10x15 inch baking dish. On top of the tomato sauce, layer one third of the eggplant slices.
Slice 1/4inch rounds of fresh mozzarella cheese. Spread half of the mozzarella slices, scatter one third of the grated Parmesan, and ½ of the fresh basil leaves on top of the eggplant.
- Create a second layer of eggplant slices. Pour all the remaining ingredients, first is the tomato sauce, then the remaining mozzarella, parmesan, and basil. Repeat steps for the remaining eggplant slices until all the ingredients are used.
Put it in the preheated oven and bake it for about 30 minutes until the cheese is melted, the top is golden brown and the sauce is bubbly. Take it out of the oven and serve it with garlic bread and salad!
* Facts about eggplant: Eggplant is popular worldwide and known to be low in calories, sodium, and saturated fat. It is available all-year round. One cup of eggplant cut in cubes can provide about 10% of the daily required dietary fiber. What makes it a desirable ingredient is because it easily absorb liquids and flavors of other ingredients. This savory ingredient goes well with tomatoes, garlic, and onions.
* Tips: When picking an eggplant, press your finger gently and it it bounces back it means that it is ripe. Pick the ones that have shiny skin and no damage or holes.
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Nutritional Information for 1 Serving