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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 273.2
  • Total Fat: 10.2 g
  • Cholesterol: 34.9 mg
  • Sodium: 961.4 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 22.6 g

View full nutritional breakdown of unfried Eggplant parmesan calories by ingredient
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unfried Eggplant parmesan

Submitted by: MAMAWHYTE

Introduction

a healthier version of an old classic a healthier version of an old classic
Number of Servings: 4

Ingredients

    1 large eggplant, peeled or scored, an sliced lengthwise
    1 medium summer squash, cut on a bias
    1/2 large onion, diced
    a few cloves of garlic, finely chopped
    1 can crushed whole tomatoes, pureed or squished by hand
    1/4 duo of grated parmesan
    1 bag (8 oz) 2% Mozzarella

Directions

slice peeled eggplant and zucchini. Lay out on sprayed cookie sheet(s) in a single row. cook on 350 until brown or tender. flip halfway through. in a saucepan, sauté onions and garlic. add tomatoes, paste, and your choice of seasonings. heat through ad set aside. Once eggplant is cooked, spray a casserole dish. add a few spoons of the sauce to the bottom. cover the bottom in a single layer of eggplant. add 1/2 mozzarella evenly spread. top with 1/2 sauce, and 1/2 of parmesan. Repeat. cook in one @ 350 or 400 for about 25 minutes or until cheese is lightly browned. let cool about 10 minutes before cutting.


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAMAWHYTE.






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