11

Baked Eggplant Parmigiana over Whole-Wheat Noodles

Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Moderate
Try this version of eggplant parmigiana: It's full of heart-healthy ingredients like oats, whole wheat pasta and canned tomatoes.
Ingredients

olive oil cooking spray

2 spray(s)

quick cooking rolled oats

1 cup(s)

garlic powder

1 tsp

dried oregano

1 tsp

table salt

½ tsp

fat free skim milk

cup(s)

eggplant(s)

1½ medium, or 1 large, sliced crosswise into 1/2-inch-thick slices

grated Parmesan cheese

2 Tbsp

uncooked whole-wheat spaghetti

12 oz

canned diced tomatoes

28 oz, with green pepper, celery and onion

canned tomato sauce

16 oz

shredded part-skim mozzarella cheese

8 oz

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. While spaghetti cooks, in a medium bowl, combine diced tomatoes and tomato sauce; reserve 2/3 cup of sauce mixture and set aside for eggplant. Drain pasta and transfer to a large bowl; toss with sauce and cover spaghetti to keep warm.
  4. 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.)
  5. Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cup of spaghetti and 2 to 3 baked eggplant slices per serving.

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