Eggplant Parmesan
2 medium eggplant washed, dried
2 1/2 teaspoons sea salt
1 cup whole wheat flour
1/2 teaspoon black pepper
extra virgin olive oil
8 ounce mozzarella cheese fresh, thinly sliced
2 cups marinara sauce
1/2 cup parmesan cheese freshly grated
Pre-heat Oven to: 350°F
Slice eggplant horizontally about 1/2-inch thick.
Place a colander over a bowl. Toss slices with 2 teaspoons salt in colander; set aside for 1/2 hour. Rinse and pat dry.
In a shallow dish, combine flour, remaining slat and pepper; dredge eggplant slice in flour.
In large skillet, heat enough oil to cover bottom of skillet over medium-high heat. In batches, sauté eggplant slices until golden brown on both sides, adding more oil as needed.
Place slices in bottom of a greased 13 x 9 inch baking dish. Top with mozzarella slices. Pour sauce over cheese and sprinkle with Parmesan cheese.
Bake in preheated 350°F oven 15-20 minutes or until hot and bubbly.
Amount Per Serving: Calories: 360, Total Fat: 19g, Cholesterol: 35mg, Sodium: 650mg, Total Carbs: 34g, Dietary Fiber: 8g.