Baked Eggplant Parmigiana over Whole-Wheat Noodles
10
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
What do you call tender, seasoned eggplant slices, smothered with bubbling mozzarella cheese and tomato sauce? Delicious!
Ingredients
Olive oil cooking spray
2 spray(s), (5 one-second sprays per serving)
Quick cooking rolled oats
1 cup(s)
Garlic powder
1 tsp(s)
Dried oregano
1 tsp(s)
Table salt
½ tsp(s)
Fat-free skim milk
⅓ cup(s)
Uncooked eggplant
1½ pound(s), sliced crosswise into 1/2-inch-thick slices (about 1 large)
Grated Parmesan cheese
2 tbsp(s)
Uncooked whole wheat spaghetti
12 oz
Canned diced tomatoes
28 oz, with green pepper, celery and onion
Canned tomato sauce
16 oz
Shredded fat free mozzarella cheese
8 oz
Grated Parmesan cheese
1 tsp(s)
Instructions
1
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2
In a shallow dish, combine oats, garlic powder, oregano and salt. Place milk in a separate shallow dish. Dip eggplant slices into milk and then into oat mixture; press oat mixture onto both sides of eggplant with hands. Place coated eggplant slices on prepared baking sheet and sprinkle with grated topping; lightly spray surface with cooking spray. Place in oven and bake 30 minutes.
3
Meanwhile, cook spaghetti according to package directions; drain and transfer to a large bowl. Cover spaghetti to keep warm.
4
In a medium bowl, combine diced tomatoes and tomato sauce. Reserve 2/3 cup of sauce mixture and pour remaining sauce mixture over spaghetti; toss to combine.
5
Remove eggplant from oven and spoon reserved tomato sauce over top; top with mozzarella cheese. Return eggplant to oven and bake until cheese is browned and bubbly, about 10 to 15 minutes more. (Note: If cheese does not brown, broil for an additional 1 to 2 minutes.)
6
Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cups of spaghetti and 3 baked eggplant slices per serving.
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