You can even make your favorite classic dish into something healthy.
Makeover a classic! When making favorite dishes, choose whole wheat flour, heart smart ingredients like olive oil, and part skim mozzarella instead of whole milk mozzarella. Simple steps to smarter dishes that still taste great, too.
Eggplant Parmesan
Active Time: 25 minutes
Total Time: 1¼ hours
Amount: 6 servings
Ingredients:
2 medium eggplants, washed, dried
2½ teaspoons freshly ground wild harvest® Natural Sea Salt, divided
1 cup whole wheat flour
½ teaspoon wild harvest® Organic Black Pepper
- wild harvest® Organic Extra Virgin Olive Oil
8 ounces fresh mozzarella, thinly sliced
2 cups wild harvest® Organic Marinara Sauce with Garlic
½ cup freshly grated Parmesan cheese
Directions:
- Slice eggplant horizontally about ½-inch thick. Place a colander over a bowl. Toss slices with 2 teaspoons salt in colander; set aside for 30 minutes. Rinse and pat dry.
- In a shallow dish, combine flour, remaining salt and pepper; dredge eggplant slices in flour.
- In large skillet, heat enough oil to cover bottom of skillet over medium-high heat. In batches, sauté eggplant slices until golden brown on both sides, adding more oil as needed.
- Place slices in bottom of a greased 13×9-inch baking dish. Top with mozzarella slices. Pour sauce over cheese and sprinkle with Parmesan cheese.
- Bake in a preheated 350°F oven 15-20 minutes or until hot and bubbly.
Nutritional Information:
Serving Size 1/6 of recipe; Calories 360; Total Fat 19g; Saturated Fat 8g; Cholesterol 35mg; Sodium 650mg; Carbohydrates 34g; Fiber 8g; Protein 16g
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