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Vegetarian Eggplant Parmesan

Vegetarian Eggplant Parmesan

A streamlined version of Vegetarian Eggplant Parmesan,this healthy and tasty dinner is now a complete meal in under 30 minutes!
Author: Inger
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 3
Calories 356 kcal

Ingredients
  

  • 1 medium eggplant
  • 1/3 - 1/2 cup flour
  • 1 egg
  • 1 Tablespoon water
  • ½ cup Italian breadcrumbs
  • ¼ cup Parmesan cheese finely grated
  • 1-2 Tablespoons olive oil
  • 2-3 ounces mozzarella cheese sliced or grated
  • 2 cups pasta sauce about half of a large commercial jar
  • Optional pasta prepared according to package directions.

Instructions
 

  • Heat prepared pasta sauce and keep warm while you prepare the eggplant.
  • Slice the eggplant into ½-¾ inch slices and set on a microwave safe dish. Microwave on the baked potato setting for 1 baked potato. If any slices aren’t tender, microwave those just a little longer on full power. Microwaves will vary. Remove and set aside.
  • Use three bowls for the breading. Fill one bowl with flour. Add the egg and Tablespoon of water to the second and beat until foamy. Fill the third bowl with the Italian bread crumbs then mix in the finely grated Parmesan cheese.
  • Coat an eggplant slice in the flour, then the beaten egg (letting any excess run off), then the breadcrumb mixture. Place on a clean plate. Repeat with the remaining eggplant slices.
  • ON medium, eat about a Tablespoon of olive oil in a large broiler safe skillet (like stainless steel, cast iron or enameled cast iron—check with manufacturer to be sure). Brown the eggplant slices on each side, adding additional olive oil if needed. This will probably take about 2-3 minutes per side.
  • When browned on both sides, top each eggplant slice with a slice of cheese, then place under the broiler to melt the cheese. Watch carefully--this took under 2 minutes for my oven.
  • Top with hot pasta sauce and serve with pasta if desired.

Notes

Note: If serving with pasta, set your pasta water on the stove to boil right away since the eggplant will be ready quickly! 
Calorie count does not include pasta.

Nutrition

Calories: 356kcalCarbohydrates: 43gProtein: 17gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 75mgSodium: 1318mgPotassium: 938mgFiber: 8gSugar: 13gVitamin A: 1053IUVitamin C: 15mgCalcium: 277mgIron: 4mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!