Next Generation Life Fitness

Eggplant Parmesan Style

Preptime: 30 min.
Cooktime: 40 min.

Calories: 194
Carbs: 25g
Fat: 8g
Fiber: 7g
Protein: 8g
Satfat: 2g
Sodium: 343mg

Ingredients:
3 medium globe eggplants
2 tablespoons olive oil
1 medium onion, thinly sliced
2 cups peeled, diced and seeded tomatoes
2 cloves garlic, minced
salt to taste
freshly ground black pepper
1/2 cup bread crumbs
1/2 cup pecorino cheese

Directions:
1. Peel the eggplants and slice about 1/2" thick. Sprinkle with salt and drain in a colander for 30 minutes. Rinse and pat dry.

2. Heat the olive oil in a large saute pan, preferably non-stick, and quickly saute the eggplant, turning once, and drain on absorbent towels.

3. Add the sliced onion to the saute pan and cook for about 5 minutes.

4. Add the tomatoes and cook for about 10 minutes until they achieve a sauce-like consistency.

5. Season with salt and pepper.

6. Layer some tomato sauce in a baking dish, then eggplant, then sauce and so on. Top with more sauce, grated cheese and bread crumbs.

7. Bake in a 400�F oven for about 20 minutes or until golden. Let rest for 15 minutes before serving.