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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 259.7
  • Total Fat: 8.5 g
  • Cholesterol: 46.9 mg
  • Sodium: 1,288.9 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 13.7 g

View full nutritional breakdown of Baked-Eggplant Parmesan calories by ingredient
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Baked-Eggplant Parmesan

Submitted by: RD03875

Introduction

The eggplant is baked in the oven not fried

Use olive oil to coat baking sheets to cook the eggplant
The eggplant is baked in the oven not fried

Use olive oil to coat baking sheets to cook the eggplant

Number of Servings: 8

Ingredients

    2 small Egg
    3/4 cup Bread crumbs
    3/4 cup Parmesan Cheese, grated,
    1 tsp Oregano
    1/2 tsp Basil
    2 large Eggplant,(2 1/2 lb peeled and sliced into 1/2 inch rounds)
    6 cups Spaghetti/Marinara Sauce
    1 1/2 cups low fat or fat free Mozzarella Cheese

Directions

Preheat oven to 375. Brush 2 baking sheets with oil; set aside
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In a wide shallow bowl, whisk together eggs and 1 TBS water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, Oregano and basil;' season with salt and pepper if desired.
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Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20-25 minutes. Turn slices' continue baking until browned on other side, 20-25 minutes.
Remove from oven, raise oven temp to 400
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Spread 2 cups sauce in a 9 x 13 baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce then 1/2 cup mozzarella. Repeat layers until used.
Bake until sauce is bubbling and cheese is melted, 15-20 minutes, sprinkle with 2 TBS Parmesan, let stand 5 minutes before serving.

Makes 6 -8 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user RD03875.






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