Eggplant Parmigiana

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 473kcal

Ingredients

  • 3 oz Spaghetti
  • 2 cups Marinara sauce see recipe or used store bought sauce (use more if needed)
  • 1/2 cup Grapeseed oil more if needed
  • 6 slices Eggplant peeled and sliced into 1/4 inch thick rounds
  • 1/2 cup All-purpose flour
  • 1 Egg beaten, or more if needed
  • 1/2 cup Breadcrumbs more if needed
  • 1 tbsp Extra-virgin olive oil
  • 2 oz Ground turkey sausage
  • 1/2 cup Mozzarella cheese shredded
  • 2 tsp Parmesan cheese grated
  • 2 slices Crusty bread toasted if desired
US Customary - Metric

Instructions

  • Cook the pasta according to the directions on the package. Drain well then set aside. Right before serving toss with marinara sauce in a saute pan over medium heat until warmed.
  • Preheat the oven to 375 degrees.
  • Heat the grapeseed oil in a non-stick pan or skillet over medium heat.
  • Dip the eggplant slices into the flour, then egg, then breadcrumbs to coat well.
  • Fry the eggplant in the oil on both sides until golden brown and soft. Set aside to drain on a paper towel-lined plate. Season with salt and pepper right away.
  • Heat the olive oil in a non-stick pan over medium heat. Cook the turkey sausage until no longer pink.
  • On a foil-lined baking sheet, layer a piece of eggplant, spread a tablespoon of sauce over the top, and then the cheese. Do another layer the same way, then top with a final piece of eggplant, sauce and cheese. Repeat for individual portions.
  • Bake in the oven until the cheese is melted and golden brown. Let sit for 5 minutes.
  • Serve with pasta and a spoonful of sauce over top if desired. Garnish with parmesan cheese. Serve with bread.

Notes

Pro Tip: for batch cooking increase the portion sizes and use the whole eggplant. Layer the ingredients into a baking dish like you would a lasagna. Use throughout the week or freeze for future use. 

Nutrition

Calories: 473kcal | Carbohydrates: 53g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1557mg | Potassium: 1238mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1427IU | Vitamin C: 21mg | Calcium: 226mg | Iron: 4mg

Eggplant Parmigiana

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 473 kcal

Ingredients
 
 

  • 3 oz Spaghetti
  • 2 cups Marinara sauce see recipe or used store bought sauce (use more if needed)
  • 1/2 cup Grapeseed oil more if needed
  • 6 slices Eggplant peeled and sliced into 1/4 inch thick rounds
  • 1/2 cup All-purpose flour
  • 1 Egg beaten, or more if needed
  • 1/2 cup Breadcrumbs more if needed
  • 1 tbsp Extra-virgin olive oil
  • 2 oz Ground turkey sausage
  • 1/2 cup Mozzarella cheese shredded
  • 2 tsp Parmesan cheese grated
  • 2 slices Crusty bread toasted if desired

Instructions
 

  • Cook the pasta according to the directions on the package. Drain well then set aside. Right before serving toss with marinara sauce in a saute pan over medium heat until warmed.
  • Preheat the oven to 375 degrees.
  • Heat the grapeseed oil in a non-stick pan or skillet over medium heat.
  • Dip the eggplant slices into the flour, then egg, then breadcrumbs to coat well.
  • Fry the eggplant in the oil on both sides until golden brown and soft. Set aside to drain on a paper towel-lined plate. Season with salt and pepper right away.
  • Heat the olive oil in a non-stick pan over medium heat. Cook the turkey sausage until no longer pink.
  • On a foil-lined baking sheet, layer a piece of eggplant, spread a tablespoon of sauce over the top, and then the cheese. Do another layer the same way, then top with a final piece of eggplant, sauce and cheese. Repeat for individual portions.
  • Bake in the oven until the cheese is melted and golden brown. Let sit for 5 minutes.
  • Serve with pasta and a spoonful of sauce over top if desired. Garnish with parmesan cheese. Serve with bread.

Notes

Pro Tip: for batch cooking increase the portion sizes and use the whole eggplant. Layer the ingredients into a baking dish like you would a lasagna. Use throughout the week or freeze for future use. 

Nutrition

Calories: 473kcalCarbohydrates: 53gProtein: 24gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 126mgSodium: 1557mgPotassium: 1238mgFiber: 9gSugar: 15gVitamin A: 1427IUVitamin C: 21mgCalcium: 226mgIron: 4mg
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