By Brady Starr
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly brush the sliced eggplant with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Arrange the slices on the prepared baking sheet.
Bake in the preheated oven for about 20 minutes, turning the slices halfway through, until lightly golden and tender.
While the eggplant is baking, cook the whole-wheat spaghetti according to the package instructions, then drain and set aside.
In a small bowl, mix together the low-sugar marinara sauce and minced garlic.
Remove the eggplant from the oven and reduce the oven temperature to 375°F (190°C).
In a baking dish, spread a thin layer of the marinara sauce over the bottom. Place a single layer of baked eggplant slices over the sauce. Sprinkle with half of the breadcrumbs and half of the mozzarella cheese. Repeat the layers with the remaining ingredients, finishing with mozzarella on top.
Bake in the oven for another 15 minutes or until the cheese is bubbly and golden brown.
While the eggplant parmesan is baking, prepare the salad dressing by whisking together 1 tablespoon of olive oil and the juice of half a lemon. Toss the mixed salad greens with the dressing.
Serve the baked eggplant parmesan on a plate alongside a serving of whole-wheat spaghetti, garnished with fresh basil. Serve the dressed mixed greens on the side.
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By Brady Starr
This Italian Vegetarian Main Course recipe is ready in 45 minutes and features Medium eggplant, Whole-wheat spaghetti, Low-sugar marinara sauce and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly brush the sliced eggplant with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Arrange the slices on the prepared baking sheet.
Bake in the preheated oven for about 20 minutes, turning the slices halfway through, until lightly golden and tender.
While the eggplant is baking, cook the whole-wheat spaghetti according to the package instructions, then drain and set aside.
In a small bowl, mix together the low-sugar marinara sauce and minced garlic.
Remove the eggplant from the oven and reduce the oven temperature to 375°F (190°C).
In a baking dish, spread a thin layer of the marinara sauce over the bottom. Place a single layer of baked eggplant slices over the sauce. Sprinkle with half of the breadcrumbs and half of the mozzarella cheese. Repeat the layers with the remaining ingredients, finishing with mozzarella on top.
Bake in the oven for another 15 minutes or until the cheese is bubbly and golden brown.
While the eggplant parmesan is baking, prepare the salad dressing by whisking together 1 tablespoon of olive oil and the juice of half a lemon. Toss the mixed salad greens with the dressing.
Serve the baked eggplant parmesan on a plate alongside a serving of whole-wheat spaghetti, garnished with fresh basil. Serve the dressed mixed greens on the side.
Calories per Serving: 450
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