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Baked Eggplant Parmesan

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Super tasty baked eggplant with rich Hellmann's® Real Mayonnaise, sweet tomatoes, garlic and Parmesan cheese. A big, hearty and warming dish full of flavour.
  • 2 Tbsp. (30 mL) olive oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. (30 mL) tomato paste, (optional)
  • 1 can (440 mL) diced tomatoes, undrained
  • 2 cups (500 mL) loosely packed fresh basil leaves, coarsely torn
  • 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise, divided
  • 1 egg
  • 2 medium eggplants (about 2 lbs./1 kg), peeled if desired and cut into 1/4-inch (6-mm) slices
  • 1/2 cup (125 mL) panko bread crumbs or Italian seasoned dry bread crumbs
  • 1/2 cup (125 mL) grated Parmesan cheese

Nutritional information

 

Amount per serving

Calories340
Calories from Fat180
Total Fat20g
Saturated Fat4.5g
Trans Fat0g
Cholesterol60mg
Sodium560mg
Total Carbs30g
Dietary Fiber10g
Sugars10g
Protein12g
Calcium25%
Iron15%
Vitamin C50%
Vitamin A40%