Eggplant Parmesan

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Time: 60 minutes
Servings: 8

Ingredients

1 Tbsp olive oil
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 (8 oz) can no-salt-added tomato sauce
1 lemon, juiced
1/4 cup Italian seasoning, divided
4 tsp garlic powder, divided
25 multigrain saltine crackers, crushed
1 Tbsp onion powder
1 1/2 tsp pepper
1 cup whole-wheat flour
4 large eggs, whisked
1 large eggplant, thinly sliced
Non-stick cooking spray
1/2 cup shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 350°F.

2. In a saucepan, heat oil over medium-high. Add tomatoes, tomato sauce, lemon juice, 2 Tbsp Italian seasoning & 2 tsp garlic powder. Reduce heat & simmer, stirring occasionally.

3. Meanwhile, in a small bowl, mix crackers, remaining garlic powder & Italian seasoning, onion powder & pepper.

4. Place flour, whisked eggs & cracker mixture each in separate bowls. Coat eggplant in flour, dip in egg & cover in cracker mixture.

5. Cover a large baking sheet with foil & lightly coat with cooking spray. Put eggplant on sheet & lightly cover with cooking spray. Bake 30-40 minutes, or until golden brown.

6. Top with tomato sauce & cheese. Serve immediately.

Tips

Search for no-salt-added or low sodium canned products to lower sodium content in this meal!

MyPlate Standard

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Nutrition Facts

8 servings per recipe
Serving size	(220g)

Amount per serving
Calories

220

% Daily Value*
Total Fat 8g	10%
Saturated Fat 2.5g	13%
Trans Fat 0g
Cholesterol 100mg	33%
Sodium 190mg	8%
Total Carbohydrate 29g	11%
Dietary Fiber 5g	18%
Total Sugars 6g
Includes 0g Added Sugars	0%
Protein 9g
Vitamin D 1mcg	6%
Calcium 104mg	8%
Iron 2mg	10%
Potassium 563mg	10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.