Baked Eggplant Parmesan with Wheat Germ | Kretschmer Wheat Germ
Subscribe to Syndicate

Baked Eggplant Parmesan with Wheat Germ

Baked Eggplant Parmesan with Wheat Germ

Nutrition Facts

Serving Size 1 square (346g)
Servings Per Container: 8
Amount Per Serving:
Calories 340
Calories From Fat 150
  • % Daily Value
  • Total Fat 16g 25%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 75mg 25%
  • Sodium 890mg 37%
  • Potassium 860mg 25%
  • Total Carbohydrate 32g 11%
  • Dietary Fiber 8g 32%
  • Sugars 12g
  • Protein 17g
  • Vitamin A 15% Vitamin C 30%
  • Calcium 30% Iron 20%
  • Vitamin E 25% Thiamin 25%
  • Folate 25% Phosphorus 30%
  • Magnesium 20% Zinc 20%

Eggplant parmesan, delicious as it is, is often packed with fat and calories. To make ours more nutritious, we bake the eggplant instead of fry it and add wheat germ to the breading. Make it a day ahead and enjoy it during the week-it gets better each day! Store what you can't finish in the freezer and reheat it in the microwave or the oven.

Makes 8 servings

2 pounds medium eggplant, cut crosswise into 1/4-inch-thick rounds (about 2 eggplants)

1 teaspoon salt

3 tablespoons olive oil, divided

1 small onion, peeled and chopped (about 3/4 cup

2 large garlic cloves, peeled and finely chopped

1 28-ounce can crushed tomatoes

1 14-ounce can crushed tomatoes

10 fresh basil leaves, torn into small pieces

2 large eggs

1 cup plain breadcrumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon black pepper

2/3 cup Parmesan cheese

8 ounces shredded fresh mozzarella cheese

Preheat oven to 400° F.

Toss eggplant with 1 teaspoon salt in large bowl. Spread slices in single layer on two trays lined with paper towels and let sit for 30 minutes. (Eggplant will begin to release moisture.)

While eggplant drains, prepare sauce. Add 1 tablespoon olive oil to medium pot and heat over medium-high heat. Add onion and garlic and cook, stirring often, 3 to 5 minutes until onion is softened.

Add both cans of tomatoes and basil leaves to pot and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Turn heat off and let sauce sit until ready to use. (Sauce can be made up to three days in advance.)

Place 2 oven racks in middle of oven and preheat oven to 400° F.

Crack eggs into shallow bowl and whisk lightly. In another shallow bowl, mix together bread crumbs, wheat germ and pepper.

Prepare 2 rimmed baking sheets by brushing 1 tablespoon olive oil onto each pan.

Working with 1 slice at a time, dip eggplant in egg, letting excess drip off, and dredge in breadcrumb and wheat germ mixture until evenly coated. Transfer eggplant to baking sheet, arranging slices in a single layer.

Bake eggplant 30 minutes until golden brown, flipping eggplant and switching the upper and lower trays after 15 minutes. Remove from oven and set aside until cool enough to handle.

Reduce oven heat to 350° F. Spread 1 cup tomato sauce in bottom of an 11 x 7-inch rectangular baking dish. Arrange 1/3 of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with 1/3 of the mozzarella and 1/3 of the parmesan. Repeat layer twice, ending with cheese. Bake uncovered until cheese is melted and lightly brown and sauce and eggplant are hot, about 30 minutes.

Recipe Type: 

Facebook comments