SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 281.8
  • Total Fat: 17.1 g
  • Cholesterol: 79.2 mg
  • Sodium: 609.2 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.3 g

View full nutritional breakdown of Eggplant Parmesan Loaf calories by ingredient
Report Inappropriate Recipe

Eggplant Parmesan Loaf

Submitted by: TWEETYSATHOME

Introduction

I scanned a lot of different recipes and decided to come up with my own! This turned out so fantastic, and rich and flavorful!! Everyone in the house loved it! I also added some Italian seasonings to this, but couldnt find the spice in the index. ..and..forgot to take a photo!! Will change that next week!!
I didnt add any salt to this recipe at all. And nobody even reached for it at the table!
I scanned a lot of different recipes and decided to come up with my own! This turned out so fantastic, and rich and flavorful!! Everyone in the house loved it! I also added some Italian seasonings to this, but couldnt find the spice in the index. ..and..forgot to take a photo!! Will change that next week!!
I didnt add any salt to this recipe at all. And nobody even reached for it at the table!

Number of Servings: 4

Ingredients

    1 Eggplant, unpeeled
    1 Cup Mushrooms, fresh, sliced
    1/2 can spinach, drained
    1/2 cup Ricotta cheese, part skim milk
    1 Large Egg
    1/2 cup kikkomans panko crumbs
    1 cup Hunts traditional pasta sauce
    1/2 cup Mozzerella cheese, Shredded, part skim
    1/3 Cup Parmesan cheese, grated
    *canola oil, 2 TLBs for frying eggplant
    Parsley, dried 2 TLBS
    Italian Seasoning, 1 TLBS dried.

Directions

Eggplant Parmesan Loaf
Bakes in a bread pan!
Bake in a 350 oven for 25 minutes
Serves 4 at 281.8 calories each and 17.1 grams of fat


Rinse Eggplant, cut off the tip. Keeping in mind that you only want to use the middle 2 slices of this vegetable, slice the long slices into inch slabs. (Reserve the rest for another dish!) Lay the 2 slabs on paper towel to absorb any excess moisture.
Take ricotta and mix with spinach., set aside
Take panko crumbs and put on a plate, sprinkle about of the parmesan onto crumbs, add 1 TLBS of parsley. Toss with fingers.
In another bowl, whisk up egg. ( I used an oval dish )
Take Eggplant and dip in egg, then in the panko, lightly pressing to help Panko stick. Take left over whisked up egg and add to ricotta and spinach mixture, mix that well.
Fry Eggplant on medium Low until golden brown. Turn and fry other side of both pieces. Set on paper towel .
Spoon 1-2 TLBS of the pasta sauce into the bread pan to prevent sticking, * add 1 slice of Eggplant . Take of the Ricotta mixture and spread over eggplant , sprinkle of the mushrooms, half of the mozzarella, half of the parmesan., half of the parsley, and Italian seasonings. Top that with half of the remaining hunts pasta sauce. Repeat layers starting from *, reserving a TLBS. Of both mozzerella and parmesan to garnish on top. Bake at 350 , uncovered, for 25 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user TWEETYSATHOME.






Great Stories from around the Web


Rate This Recipe