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Recipe: Eggplant and Broccolini Parmesan

A delicious twist on this classic dish

Cooked eggplant halves over marinara pasta and cooked broccolini

No need to book a trip to Italy to enjoy this twist on a classic. With a surprise ingredient, broccolini adds a splash of green and a whole lot of health benefits.

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Ingredients

Eggplant Parmesan

  • 1 eggplant, about 1/2 pound
  • 1 egg
  • 3 1/2 tablespoons 2% milk
  • 1/2 cup all-purpose flour
  • 1/4 cup breadcrumbs
  • 1 tablespoon olive oil
  • 3/4 cup marinara sauce, see recipe
  • 1/2 cup low-fat mozzarella cheese, shredded
  • 1 tablespoon Parmesan cheese, grated
  • 1 1/3 cups cooked angel hair pasta
  • 2 cups cooked broccolini

Marinara sauce

  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon fresh oregano, finely chopped
  • 1/2 tablespoon fresh basil, finely chopped
  • 1/2 teaspoon ground dried thyme
  • 1/2 teaspoon ground coarse black pepper
  • 1/4 teaspoon red chili pepper flakes
  • 1 teaspoon olive oil
  • 6 1/4 cups canned diced tomatoes
  • 3/4 cup vegetable stock
  • 1 bay leaf
  • 2 teaspoons parsley, freshly chopped

Directions

  1. In a large saucepan, sauté onion, garlic, oregano, basil, thyme, black pepper and red pepper flakes in olive oil until onions are soft. Add diced tomatoes and bring to a simmer.
  2. Add remaining ingredients except for parsley and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours stirring frequently. Stir in parsley.
  3. Next, prepare the eggplant. Preheat oven to 400 F. Cut eggplant into 8 slices, each slice 1/4-inch thick. In a small bowl, beat egg with milk.
  4. Dredge eggplant slices in flour, then in egg-milk mixture and then in breadcrumbs.
  5. In a large sauté pan, sauté eggplant in olive oil over medium-high heat for 3 to 5 minutes on each side. Transfer cooked eggplant slices to a baking dish.
  6. Top with marinara sauce and sprinkle cheese over top. Place in oven and cook for a few minutes until cheese is melted and bubbly.
  7. Serve two eggplant slices with 1/3 cup cooked pasta, and 1/2 cup cooked broccolini.

Ingredient health benefits

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Nutrition information (per serving)

Makes 4 servings

Calories: 380
Protein: 15 g
Carbohydrates: 56 g
Fat: 10 g
Cholesterol: 63 mg
Sodium: 310 mg
Fiber: 6 g

— Recipe courtesy of Speaking of Women’s Health.

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