Pecan Eggplant Parmesan

Pecan Eggplant Parmesan

Ingredients:

• 2 small eggplants (about 18 slices, 1/4 inch thick)
• 1 cup pecans, medium-fine crumbles
• 2 tablespoons dried parsley
• Pinch of Salt and Pepper
• 3 tablespoons olive oil

Sauce:

• 2 cups fresh tomatoes (or canned – no salt)
• 3 tablespoons onion
• 1 tablespoon olive oil
• 1 tablespoon oregano
• 1/2 teaspoon red pepper flakes

For Layering:

• 1/2 cup shredded parmesan cheese

Directions:

1. Slice Eggplant in 1/4 inch slices and place in bowl with water and a pinch of salt. Let stand for 15 to 30 minutes.
2. Chop pecans in food processor or blender until medium-fine granules.
3. In small skillet add pecans, parsley, salt and pepper and toast for about 3 minutes. Stir continuously while toasting. Set aside to cool.
4. In a blender or food processor, add tomatoes, onion, olive oil, oregano, and red pepper flakes. Blend until smooth.  If you prefer chunky sauce, pulse 2-3 times instead.
5. Prepare 9 x 13 baking dish.
6. Spoon 1/3 of tomato sauce on bottom of dish.
7. Drain eggplant and pat dry.
8. Brush eggplant with olive oil and dip into cooled pecan mixture.
9. Place each slice on top of tomato base.
10. Add another 1/3 of tomato sauce on top of eggplant slices and sprinkle 1/4 cup cheese on top.
11. Repeat to add another layer of eggplant on top of base layer and finish by adding last 1/3 of tomato sauce and remaining cheese.
12. Bake at 400 degrees F for 35 minutes.

Approximate Nutrition Facts for 1 Serving*:

Calories 222 – Total Fat 18.3g; Saturated Fat 2.7g; Cholesterol 4mg; Sodium 88mg; Potassium 553mg; Carbohydrates 13.7g; Dietary Fiber 7.5g; Sugars 6.6g; Protein 5.1g

GOOD POINTS
Very low in cholesterol
Low in sodium
High in dietary fiber
High in manganese
High in vitamin C

*calculated using http://www.caloriecount.com recipe analyzer