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Eggplant Parmigiana

Source: Duke Diet and Fitness Center Cookbook, Spring '05 Cookbook
By Duke University Diet & Fitness Center

Marinara Sauce: 16½ cups One pan serves: 8

Marinara Sauce

4 cups onion, chopped 3½ tbsp. dried basil

2 tbsp. minced garlic 1 tbsp. black pepper

8 tbsp. olive oil 2 tbsp. sugar

12 cups canned whole tomato,    ½ tsp. lemon pepper

   drained, then pureed ½ tsp. fennel

8 cups canned whole tomato ½ tsp red wine

   with juice, pureed

In pot, heat oil and sauté onion. Add garlic, then tomatoes, and then all other ingredients. Simmer gently over low heat about 45 minutes, stirring occasionally.

Eggplant Parmigiana

2 lbs. Eggplant ½ cup skim milk

¼ cup Parmesan cheese, grated 1 tbsp. Parmesan cheese, grated

½ lb. mozzarella cheese, part-skim 1 cup dry breadcrumbs

½ cup All-purpose white flour 4½ cups marinara sauce

2 whole eggs

Preheat oven to 325ºF. Peel eggplant and evenly slice cross ways ¼ inch thick. Mix together eggs, ½ cup milk and 1 tbsp. Parmesan cheese into a batter. Dredge eggplant slice in batter and coat with breadcrumbs. Place into a cookie sheet or flat baking pan sprayed with vegetable spray or lined with parchment paper. Place pan into oven for 15 - 20 minutes or until golden brown and a little crisp. Using a 9 X 12 baking pan, cover bottom lightly with sauce. Add a layer of the baked eggplant slices and cover with sauce. Sprinkle lightly with grated Parmesan cheese and mozzarella cheese. Repeat layers and finish with marinara sauce, Parmesan cheese and mozzarella cheese. Place in a 350ºF oven for 20 - 30 minutes.

Nutrition per Serving		Exchanges	Carb Choices
Calories	310	1.5 protein	n/a
Fat	12 g	1 fruit
Carbohydrates	35 g	0.75 starch
Protein	18 g
Cholesterol	0 g
Dietary Fiber	0 g
Sodium	0 g*

*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.