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Eggplant Parmesan

Your whole family will love this delicious and healthy recipe. Eggplants are packed with vitamins and adding broccolini brings added flavor and fiber to this dish.

Eggplant Parmesan

Ingredients:
1 eggplant, about 1/2 lb.
1 egg
3 1/2 Tbsp. 2% milk
1/2 cup all-purpose flour
1/4 cup breadcrumbs
1 Tbs. olive oil
3/4 cup marinara sauce
1/2 cup low-fat mozzarella cheese, shredded
1 Tbsp. Parmesan cheese, grated
1 1/3 cups cooked angel hair pasta
2 cups cooked broccolini (Broccolini is a green vegetable not unlike broccoli with small florets and long, thin stalks.- Wikipedia)

Photo of Broccolini taken from Wikipedia

Marinara Sauce

1 cup onion chopped
1 Tbs. garlic, minced
1/2 Tbsp. fresh oregano, finely chopped
1/2 Tbsp. fresh basil, finely chopped
1/2 tsp. ground dried thyme
1/2 tsp. ground coarse black pepper
1/4 tsp. red chili pepper flakes
1 tsp. olive oil
6 1/4 cups canned diced tomatoes
3/4 cup vegetable stock
1 bay leaf
2 tsp. parsley, freshly chopped

Preparation

Eggplant Parmesan

Preheat oven to 400 degrees. Cut eggplant into 8 slices, each slice 1/4 inch thick. In a small bowl, beat egg with milk. Dredge eggplant slices in flour, then in egg mild mixture, then in breadcrumbs. In a large saute pan saute eggplant in olive oil over medium-high heat for 3-5 minutes on each side. Transfer cooked eggplant slices to a baking dish. Top with marinara sauce and sprinkle cheese over the top. Place in oven and cood for a few minutes until cheese is melted and bubbly. Serve 2 eggplant slices with 1/3 cup cooked pasta and 1/2 cup cooked broccolini.

Marinara Sauce

Ina large sauce pan, saute onion, garlic, oregano, basil, thyme, black pepper and red pepper flakes in olive oil until onions are soft. Add diced tomatoes and bring to a simmer. Add remaining ingredients except for parsley and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours stirring frequently. Stir in parsley.

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Nutritional Information

Recipe makes 4 servings.
Each 1/2 cup serving contains:
360 calories
15 g. of protein
56 g. carbohydrates
10 g. fat
63 mg. cholesterol
310 mg. sodium
6 g. fiber

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Cascia Talbert

Cascia Talbert is a devout Catholic, mother of five children, health and fitness enthusiast and positive parenting supporter. She is also the founder of the award winning online health, fitness, parenting and Christian faith magazine for moms, the Healthy Moms Magazine. She lives in the Chicago suburbs with her husband, five children and one spoiled cat. Her hobbies include gardening, country music, running, and playing her flute. Check out her first book, "Taking Care of your Family's Health and Well-being, Saints to Turn to and the Catholic Faith," available anywhere books are sold.

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4 Comments

  1. ~ shi ~ January 25, 2009

    Thanks for stopping by my blog 🙂 It is such a pleasure to meet new people thru blogging! Enjoy your little ones, they really do grow up way to fast!

  2. Lori January 25, 2009

    It is so funny that you post this because I was at the store yesterday and saw eggplant on sale and thought to myself, I wish I knew how to fix it! Well, now I do. I think I will get back to the store and give this a try one day soon. Thanks!~Lori

  3. Wenny January 26, 2009

    Hi Cascia, I love eggplants too. Looks delicious. A new idea for me to enjoy eggplants. Thanks!

  4. Lapa37 January 26, 2009

    My hubby likes eggplant I am not a fan.I will have to try this for him.