Speedy Eggplant Parmesan

Name: Speedy Eggplant Parmesan
Prep time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 c. all-purpose flour; 1 large egg plus 1 egg white; 1 c. panko; 1/2 c. freshly grated Parmesan cheese; 1/2 tsp. garlic powder; Kosher salt and pepper; 1 tbsp. olive oil; 1 small eggplant (about 12 oz.); 1 16- to 18-oz. package cheese ravioli; 1 c. jarred marinara sauce, warmed; Shredded fresh mozzarella, for serving

By The Good Housekeeping Test KitchenPublished: Aug 28, 2017

low calorie meals speedy eggplant parmesan

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

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We used light and airy Japanese-style breadcrumbs in this shortcut dish for maximum crispiness.

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Ingredients

1/2 cup
all-purpose flour
1
large egg plus 1 egg white
1 cup
panko
1/2 cup
freshly grated Parmesan cheese
1/2 tsp.
garlic powder
Kosher salt and pepper
1 Tbsp.
olive oil
1
small eggplant (about 12 oz.)
1
16- to 18-oz. package cheese ravioli
1 cup
jarred marinara sauce, warmed
Shredded fresh mozzarella, for serving

Directions

1. Step 1Heat oven to 450°F. Line a large baking sheet with non-stick foil.
2. Step 2Place the flour on a plate and beat the egg and egg white in a shallow bowl. In a second shallow bowl or pie plate, combine the panko, Parmesan, garlic powder,1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with olive oil.
3. Step 3Cut the eggplant into long 1/2-inch-thick sticks. Coat the eggplant sticks in flour, then the egg (letting any excess drip off), then coat in the panko mixture, pressing gently to help it adhere. Transfer to the prepared baking sheet and roast, turning half way through until golden brown, 15 to 18 minutes.
4. Step 4Meanwhile, cook the ravioli as label directs. Drain, divide among plates and top with the sauce. Cut the eggplant sticks into pieces and scatter on top of the ravioli. Serve with shredded fresh mozzarella, if desired.