Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.6
- Total Fat: 16.6 g
- Cholesterol: 41.2 mg
- Sodium: 1,334.0 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 8.2 g
- Protein: 20.4 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Eggplant Parmesan
Submitted by: DEBSYEAR2012Number of Servings: 4
Ingredients
-
2 eggplant
1 jar pasta sauce
5 oz mozzerella cheese
1 oz parmasean
3 oz provolone
1 tsp olive oil
Tips
Directions
Serving Size: Serves 3
Brush eggplant with olive oil and broil until dark. Preheat oven to 350. In rectangular baking dish, spray non-stick olive oil, put down a thin layer of sauce and half the eggplant. Add half the parmasean and mozzerella cheese and sauce. Add remaining eggplant, mozzerella and parmasean with provolone on top. Bake 30-40 mins until cheese gets darkened and bubbly.
Brush eggplant with olive oil and broil until dark. Preheat oven to 350. In rectangular baking dish, spray non-stick olive oil, put down a thin layer of sauce and half the eggplant. Add half the parmasean and mozzerella cheese and sauce. Add remaining eggplant, mozzerella and parmasean with provolone on top. Bake 30-40 mins until cheese gets darkened and bubbly.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
