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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.0
  • Total Fat: 12.1 g
  • Cholesterol: 72.2 mg
  • Sodium: 570.2 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 10.7 g
  • Protein: 21.1 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient
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Eggplant Parmigiana

Submitted by: SMASH637


Number of Servings: 4

Ingredients



    * Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
    * Crushed Tomatoes, 798 grams
    * Garlic, 3 cloves
    * Olive Oil, 1 tbsp
    * *Ricotta cheese, fat-free, 4 oz
    * *Sargento Reduced Fat Cheese, 1 cup
    * Egg, fresh, 1 large
    * Egg white, 2 serving
    * Parmesan Cheese, grated, 1 tbsp

Directions

* Preheat oven to 350F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

* Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

* Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

* Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SMASH637.






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