By Brady Starr
Preheat your oven to 375°F (190°C). Lightly brush a baking sheet with 1 tbsp of olive oil.
Lay the sliced eggplant on a clean kitchen towel or paper towels. Sprinkle lightly with salt on both sides and let sit for about 10 minutes to draw out excess moisture. Pat them dry.
While the eggplant is sitting, prepare the breadcrumb mixture. In a small bowl, mix the whole-wheat breadcrumbs with a pinch of salt, pepper, and half of the minced garlic.
Brush each side of the eggplant slices with the remaining 1 tbsp olive oil. Coat each slice evenly with the breadcrumb mixture, and place them on the prepared baking sheet.
Bake the eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the eggplant is baking, heat the low-sugar marinara sauce in a small saucepan over medium heat. Add the remaining minced garlic and stir until the garlic is fragrant. Season with salt and pepper to taste.
Cook the whole-wheat spaghetti according to package instructions if not already cooked, then drain and set aside.
Once the eggplant is baked, remove from the oven. Pour the marinara sauce over each eggplant slice, then sprinkle with shredded mozzarella cheese.
Return to the oven and bake for another 5 minutes, or until the cheese is bubbly and slightly golden.
While the eggplant is finishing in the oven, prepare the salad. In a large bowl, toss mixed salad greens with 1 tbsp olive oil, juice from half a lemon, salt, and pepper to taste.
Serve the baked eggplant parmesan over a bed of whole-wheat spaghetti with a side of mixed greens salad, garnished with fresh basil leaves.
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By Brady Starr
This Vegetarian Dinner Italian recipe is ready in 45 minutes and features eggplant, whole-wheat spaghetti, low-sugar marinara sauce and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C). Lightly brush a baking sheet with 1 tbsp of olive oil.
Lay the sliced eggplant on a clean kitchen towel or paper towels. Sprinkle lightly with salt on both sides and let sit for about 10 minutes to draw out excess moisture. Pat them dry.
While the eggplant is sitting, prepare the breadcrumb mixture. In a small bowl, mix the whole-wheat breadcrumbs with a pinch of salt, pepper, and half of the minced garlic.
Brush each side of the eggplant slices with the remaining 1 tbsp olive oil. Coat each slice evenly with the breadcrumb mixture, and place them on the prepared baking sheet.
Bake the eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the eggplant is baking, heat the low-sugar marinara sauce in a small saucepan over medium heat. Add the remaining minced garlic and stir until the garlic is fragrant. Season with salt and pepper to taste.
Cook the whole-wheat spaghetti according to package instructions if not already cooked, then drain and set aside.
Once the eggplant is baked, remove from the oven. Pour the marinara sauce over each eggplant slice, then sprinkle with shredded mozzarella cheese.
Return to the oven and bake for another 5 minutes, or until the cheese is bubbly and slightly golden.
While the eggplant is finishing in the oven, prepare the salad. In a large bowl, toss mixed salad greens with 1 tbsp olive oil, juice from half a lemon, salt, and pepper to taste.
Serve the baked eggplant parmesan over a bed of whole-wheat spaghetti with a side of mixed greens salad, garnished with fresh basil leaves.
Calories per Serving: 450
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