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Basil Eggplant Parmesan

<p>If you love fresh picked basil with tomatoes, wait until you pair it with eggplant. Make this combo easy by assembling it on your batch cooking day.</p>
8 Servings Recipe By

Ingredients

  • 1 3/4 cups Bread Crumbs, Whole Wheat
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Garlic Powder
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/4 cups Parmesan Cheese #1
  • 4 individual beat Egg
  • 1/4 cups Olive Oil
  • 3 3/4 cups slice Eggplant
  • 6 cups Marinara Sauce
  • 1 1/2 cups Mozzarella Cheese, Shredded
  • 1/2 cups Parmesan Cheese #2
  • 1 cup chop Basil, Fresh

Serving Day Ingredients

  • 6 cups cook Spaghetti, Whole Wheat

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 548 Calories
  • 24g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 147g Cholesterol
  • 1734mg Sodium
  • 60g Total Carb
  • 8g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In another shallow dish, whisk together breadcrumbs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese #1.
  2. Beat eggs in a shallow dish.
  3. Heat oil on medium heat in a large skillet.
  4. Dredge eggplant slices in egg, then cover in breadcrumbs.
  5. Cook it in hot oil 2-4 minutes each side until breading is crisp and eggplant is cooked.
  6. Remove to a paper towel. Repeat until all of the eggplant slices are cooked.
  7. Measure out one quarter of marinara sauce pour into the bottom of indicated number of baking dishes.
  8. Lay eggplant slices in a single layer and cover with another 1/4 of marinara sauce.
  9. Sprinkle with 1/3 mozzarella cheese, 1/3 Parmesan cheese (for layering), and 1/3 basil leaves.
  10. Repeat layers twice {you should end with sauce, cheese and basil on top}.
  11. Bake at 350 degrees for 30-40 minutes until sauce and cheese are bubbling.
  12. Serve over hot cooked pasta.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In another shallow dish, whisk together breadcrumbs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese #1.
  2. Beat eggs in a shallow dish.
  3. Heat oil on medium heat in a large skillet.
  4. Dredge eggplant slices in egg, then cover in breadcrumbs.
  5. Cook it in hot oil 2-4 minutes each side until breading is crisp and eggplant is cooked.
  6. Remove to a paper towel. Repeat until all of the eggplant slices are cooked.
  7. Measure out one quarter of marinara sauce pour into the bottom of indicated number of baking dishes.
  8. Lay eggplant slices in a single layer and cover with another 1/4 of marinara sauce.
  9. Sprinkle with 1/3 mozzarella cheese, 1/3 Parmesan cheese (for layering), and 1/3 basil leaves.
  10. Repeat layers twice {you should end with sauce, cheese and basil on top}.
  11. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 30-40 minutes until sauce and cheese are bubbling.
  3. Serve over hot cooked pasta.

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