Polished off the leftovers?? So sick of turkey you’re going to explode?? WELL THEN. TIME FOR SOMETHING NEW! This Eggplant Parm is one of my husband’s all-time favorites. Just like the classic dish, this recipe uses mozzarella and Parmesan cheeses, as well as commercial breadcrumbs and sauce. If your local supermarket doesn’t stock salt-free varieties, visit HealthyHeartMarket.com. It’s worth buying extra to keep on hand – so when the urge strikes, you’re ready.
SODIUM CONTENT: 172 mg per serving
1 medium eggplant
2 T. water
1 c. salt-free seasoned breadcrumbs (sold in some supermarkets and online at healthyheartmarket.com)
1 t. dried Italian seasoning
freshly ground black pepper, to taste
1 1/4 c. vegetable oil, for frying
1 26-oz. jar no-salt-added pasta sauce (sold in some supermarkets and online at healthyheartmarket.com)
2 T. grated Parmesan cheese
1 c. shredded part-skim mozzarella
1 lb. dry spaghetti
Preheat oven to 350 degrees. Get out a 9- x 13-inch baking pan and set aside.
Trim and peel the eggplant, then slice into 1/2-inch rounds. Break the egg into a shallow bowl, add the water and beat well. Measure the bread crumbs into a second shallow bowl, add the Italian seasoning and ground pepper, and stir to combine. Dip each eggplant slice in egg, then dredge in breadcrumbs, coating both sides evenly.
Heat oil in a skillet or saute pan over medium – med/high. Once oil is hot, add eggplant slices, a few at a time, and brown on both sides (2-3 minutes). Remove from pan and place on towels to drain.
Add a little sauce to the bottom of the 9 x 13 pan and spread to coat. Arrange a layer of eggplant slices over the bottom, top with a small amount of sauce and a sprinkle of both cheeses, then repeat, until all slices are used. Finally, top with remaining sauce and cheeses. Cover pan with aluminum foil. Place on the middle rack in oven and bake 30 minutes.
While the dish is baking, bring a pot of water to boil over high heat. Add spaghetti and cook according to package directions. Drain.
Remove pan from oven and carefully remove foil. Plate eggplant parmesan over cooked pasta, and serve immediately.