Eggplant Parmesan
A healthy option for a delicious Italian dish.
Yield: 4
Calories:
Materials
Tomato Sauce
- 10 roma tomatoes boiled, peeled and crushed
- 1 medium onion diced
- 1/2 medium green pepper diced
- 1 medium jalapeno pepper diced remove seeds
- 1 clove garlic bulb roasted
- 1 tsp red pepper flakes
- 1 tsp honey
- 1 tbsp Italian seasoning
- 1/2 cup vegetable broth
- 6 ounces tomato paste
Eggplant
- 1 medium eggplant
- 2 cups planko breadcrumbs
- 1/4 cup grated parmesan
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp basil
- 2 eggs
- 1/4 cup olive oil in spray bottle
- 8 ounces mozzarella cheese block, grated
- fresh basil
- salt to taste
Instructions
Tomato Sauce
- Cut the tops off of 10 Roma tomatoes and place in boiling water, cooking until skin starts to peel. Let tomatoes cool.
- Cut the top of the garlic bulb, drizzle with olive oil , wrap in foil and roast in 400 for 40 minutes.
- Sauté green pepper, jalapeno pepper, onion in 2T olive oil until tender.
- Peel and crush tomatoes and add to sautéed vegetables.
- Add red pepper flakes, honey, Italian seasoning, roasted garlic, vegetable broth (homemade recipe in available on website) and tomato paste. Simmer on low for 45-60 minutes.
Eggplant
- Peel and slice in eggplant ( 1/4 inch). Salt slices and then rinse after 30-60 minutes.
- Mix eggs in a bowl.
- In another bowl, mix breadcrumbs, parmesan cheese, garlic powder, onion powder and basil.
- Dip eggplant in egg mixture and then breadcrumbs, placing on an oiled baking dish. Spray the top of the breaded eggplant with olive oil.
- Bake at 400 ℉ for 20 minutes, add sliced mozzarella. Bake until cheese melts.
- Top with tomato sauce and fresh basil.
- Add desired salt and pepper.
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