Eggplant Parmesan
Eggplant Parmesan might be just the Mediterranean recipe you are searching for. This main course has 253 calories, 17g of protein, and 9g of fat per serving. This recipe serves 8. Head to the store and pick up basil, part-skim mozzarella cheese, oregano, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.
Instructions
Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs.
Place on baking sheets coated with cooking spray.
Bake at 350° for 15-20 minutes or until tender and golden brown, turning once.
In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.
Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray.
Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted.