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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 272.2
  • Total Fat: 3.7 g
  • Cholesterol: 31.6 mg
  • Sodium: 773.4 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 17.5 g

View full nutritional breakdown of Geevie's Eggplant Parmesan & Spaghetti Bake calories by ingredient
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Geevie's Eggplant Parmesan & Spaghetti Bake

Submitted by: GEEVIE
Geevie's Eggplant Parmesan & Spaghetti Bake

Introduction

A veggie favorite, without the extra fat from frying. Low in fat, high in fiber and loaded with veggies, it is deceptively healthy comfort food. Perfect for Meatless Monday.

**Carnivore Approved**
A veggie favorite, without the extra fat from frying. Low in fat, high in fiber and loaded with veggies, it is deceptively healthy comfort food. Perfect for Meatless Monday.

**Carnivore Approved**

Number of Servings: 8

Ingredients

    1 eggplant, cut into 12-14 thin slices
    1 egg, lightly beaten
    1 cup bread crumbs
    cooking spray
    Ragu Chunky Tomato, Onion and Garlic
    1 8 oz package fat free shredded mozzarella cheese
    1 16 oz package whole wheat spaghetti

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Directions

Heat oven to 400. Spray cookie sheet with cooking spray. Cut eggplant into thin slices, roughly 1/4 inch thick. Dip slices into egg, then breadcrumbs. Place on sheet and cook for 15 minutes or until browned on the bottom. Flip and cook for 15 more minutes.

Cook spaghetti according to package directions. Toss with 1/2 cup of sauce and lay in bottom of 9x13 baking dish. For an extra kick of flavor, toss with dried or fresh herbs.

Line the top with the browned eggplant and cover with the rest of the sauce. Sprinkle cheese across the top and place back in oven and cook 10 minutes or until cheese has melted.

Cut into 8 equal servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GEEVIE.





TAGS:  Vegetarian Meals |

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