onieproject.org/recipes
Eggplant Parmesan
Easy vegetarian ideas: Eggplant Parmesan from ONIE
Eggplant Parmesan

Servings:

8

Time:

60 minutes

Ingredients

  • 1 Tbsp olive oil
  • 1 (14.5 oz) can no-salt-added diced tomatoes, undrained
  • 1 (8 oz) can no-salt-added tomato sauce
  • 1 lemon, juiced
  • 1/4 cup Italian seasoning, divided
  • 4 tsp garlic powder, divided
  • 25 multigrain saltine crackers, crushed
  • 1 Tbsp onion powder
  • 1 1/2 tsp pepper        
  • 1 cup whole-wheat flour                                                        
  • 4 eggs, whisked
  • 1 large eggplant, thinly sliced
  • Non-stick cooking spray
  • 1/2 cup shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 350°F. 
  2. In a saucepan, heat oil over medium-high. Add tomatoes, tomato sauce, lemon juice, 2 Tbsp Italian seasoning & 2 tsp garlic powder.  Reduce heat & simmer, stirring occasionally. 
  3. Meanwhile, in a small bowl, mix crackers, remaining garlic powder & Italian seasoning, onion powder & pepper.
  4. Place flour, eggs & cracker mixture in separate bowls.  Coat eggplant in flour, dip in egg & cover in cracker mixture. 
  5. Coat baking sheet with cooking spray. Put eggplant on sheet & lightly cover with cooking spray. Bake 30-40 minutes, or until golden brown. 
  6. Top with tomato sauce & cheese. Serve immediately.

Encuentra la receta en español aquí.

Tips/Notes

Search for no-salt-added or low sodium canned products to lower sodium content in this meal!