Baked Eggplant Parmesan

February 14, 2015

126

Hearty eggplant is baked with panko until extra crispy. Then it's topped with delicious, roasted tomato marinara and topped with low fat mozzarella cheese and served over whole wheat pasta. This Baked Eggplant Parmesan can't get any more heart healthy.

56 ounces canned, whole tomatoes
1 large onion, chopped
6 cloves garlic, peeled
28 ounces crushed tomatoes
2 tablespoons Italian seasoning
1 tablespoon oregano
pinch crushed red pepper
2 medium eggplant, sliced 1/2 inch thick
2 cups panko bread crumbs
1 1/2 cups egg substitute
2 cups Parmesan cheese
8 ounces whole wheat linguine

Preheat oven to 350. Drain the canned tomatoes, reserving the juice for later. Place the tomatoes on a baking sheet lined with aluminum foil coated with cooking spray. Add the onions and the garlic cloves....
See the full directions on my site

Nutritions

Calories
1550

Sodium
2892mg
120% DV

Fat
82g
126% DV

Protein
76g
153% DV

Carbs
127g
43% DV

Fiber
14g
57% DV