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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.8
  • Total Fat: 14.0 g
  • Cholesterol: 7.5 mg
  • Sodium: 597.2 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 9.9 g
  • Protein: 12.8 g

View full nutritional breakdown of Eggplant Parmesan with Whole Wheat Spaghetti calories by ingredient
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Eggplant Parmesan with Whole Wheat Spaghetti

Submitted by: DANNIANNE


Number of Servings: 4

Ingredients

    1 eggplant
    1/2 cup flour
    3 T olive oil
    1 1/2 cups tomato sauce
    2 large tomatoes, chopped
    1/2 cup mushrooms, chopped
    1/2 cup green bell peppers, chopped
    1/4 cup onions, chopped
    1 tsp garlic
    1/2 cup fat-free shredded mozzarella cheese
    2 cups whole wheat spaghetti, cooked

Tips

This recipe is not quick, but well worth it.


Directions

Preheat oven to 350 degrees

Slice eggplant into 1/4 to 1/2 inch thick slices. Salt each piece and place into a colander. Put a piece of wax paper on top and weight down with a heavy bowl. Let sweat for about 45 minutes.

In a large sauce pan combine tomato sauce, tomatoes, mushrooms, bell peppers, onions, garlic, and salt and pepper to taste. Bring to a boil, then let simmer for 45 minutes.

Remove eggplant from colander, rinse, and pat dry with paper towels. Coat each slice with flour and place on foil covered baking sheet. Drizzle with olive oil. Salt and pepper to taste. Put in the oven and cook about 45 minutes, turning halfway through. Keep a close eye to make sure they don't burn.

Once both eggplant and sauce is done, get a 9 x 5 baking dish. Start with a thin layer of sauce on the bottom, followed by a layer of eggplant, then sauce, then eggplant, then sauce. Top with mozzarrella cheese. Put back into oven for about 10 minutes, or until cheese is melted and/or browned. While doing this, cook the spaghetti.

Cut eggplant into 4 servings. Divide spaghetti into 4 servings. Place one serving spaghetti on plate, top with sauce, place eggplant serving on top of that (or on the side if you prefer).

Enjoy!

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user DANNIANNE.






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