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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 331.9
  • Total Fat: 2.9 g
  • Cholesterol: 1.1 mg
  • Sodium: 928.4 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 24.7 g

View full nutritional breakdown of Baked Eggplant Parm calories by ingredient
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Baked Eggplant Parm

Submitted by: LINDAA63


Number of Servings: 2

Ingredients

    1 small-Med Eggplant
    3/4 cup bread crumbs
    .5 FF Mozzerella
    1/2 cup egg Sub
    Homemade Tomato Sauce

Directions

Peel, Slice and salted Egg plant, Rinse and dry eggplant. Bread in egg and crumbs. Spread on pam sprayed baking sheet. Spray tops. Bake @ 425 until golden brown. 15 Min or so.
Layer with sauce and cheese, ending with cheese. Cover with Foil. Bake at 350 for 35-45 until tender.

Serving Size: 4 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LINDAA63.





TAGS:  Vegetarian Meals |

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