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Aubergine Parmesan

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Make it a Meal

Add these dishes to make a full meal:

Turkey Soup with Angel Hair Pasta

Broccoli Rabe Italiano

Pears with Chocolate Maple Mousse

Wine Pairings

Preparation facts

Yield: 4 servings

Ingredients

1/2 cup (60g) whole wheat flour

1 tsp (6g) salt (sea salt if on a corn-free diet*)

2 eggs, lightly beaten

1/4 cup (60mL) unflavored soya drink

2 cups (240g) seasoned breadcrumbs

1 medium aubergine

2 cups (480mL) tomato/spaghetti/marinara sauce

1/2 cup (35g) grated Parmesan cheese, or tofu cheese substitute

1 cup (130g) grated mozzarella cheese, or tofu cheese substitute

Directions

Preheat oven to 350°F (175°C/gas mark 4).

Slice aubergine into 1/4 inch (0.5cm) rounds.

Mix salt, eggs, and soya drink in medium bowl.

Bread aubergine by (1) dusting with flour, (2) dipping in soya drink mixture and (3) fully coat with seasoned breadcrumbs.

Assemble by placing layers of aubergine in buttered baking dish, with alternating layers of sauce and Parmesan cheese. Cover with foil and bake about 30–45 minutes or until aubergine seems tender when pierced with a fork.

Remove cover, top with grated mozzarella and return to oven. Bake until cheese is nicely melted.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition facts

Serving Size 1 serving
Calories 529
Calories from Fat 141 (27%)
% Daily Value*
24%Total Fat 16g
36%Saturated Fat 7.1g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 4.3g
51%Cholesterol 154mg
81%Sodium 1945mg
27%Potassium 947mg
23%Total Carbohydrate 70g
38%Dietary Fiber 9.6g
Sugars 13g
Sugar Alcohols 0g
57%Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.