Eggplant Parmesan

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 10

Serving Size: 3 slices

Ingredients

30 slices Eggplant, peeled and sliced into rounds and soaked in saltwater for 15 minutes
2 cups Unbleached all-purposed flour
½ cup Cajun seasoning
½ gallon Non-dairy milk, unsweetened
4 cups Panko breadcrumbs
¼ cup Basil, fresh, chopped
1 tablespoon Oregano, fresh, chopped
½ cup Non-dairy mozzarella cheese (optional)
Vegetable oil spray (pan spray) as needed

Preparation

1. Preheat oven to 450 degrees Fahrenheit.
2. Mix the flour and Cajun seasoning together in one container large enough to dip the eggplant in.
3. Place the non-dairy milk in a second container large enough to dip the eggplant in.
4. Mix the breadcrumbs, basil, oregano, and non-dairy mozzarella cheese together and place into a container large enough to dip the eggplant in.
5. Place the eggplant slice into the flour container, then the non-dairy milk container, and then finally the breadcrumb mixture.
6. Lightly spray eggplant with vegetable oil as needed. Place in oven at 450 degrees for 10 minutes on each side or until golden brown. Remove from oven and sprinkle with salt if desired.

Serving information

Serve marinara sauce on the side as needed.

Nutrition information

Calories: 331 Total Fat: 4.7g Saturated Fat: 0.9g Monounsaturated Fat: 0.8g Polyunsaturated Fat: 1.9g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 59.4g Fiber: 5.8g Total Sugars: 11.5g Protein: 12.8g Sodium: 1668mg Vitamin A: 3μg Vitamin C: 1.4mg Calcium: 64mg Iron: 3mg Folate: 48μg