Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 142.5
- Total Fat: 2.3 g
- Cholesterol: 5.9 mg
- Sodium: 909.6 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.1 g
- Protein: 11.0 g
View full nutritional breakdown of EggPlant Parm Cassarole calories by ingredient
EggPlant Parm Cassarole
Submitted by: MNAYLOR21Number of Servings: 6
Ingredients
-
Eggplant, fresh, 4 cup, sliced
*Bread Crumbs Panko, 1 cup
Egg white, 3 serving
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 4 serving
Cheddar or Colby Cheese, Low Fat, 1.5 cup, shredded
Zucchini, baby, 2 medium sliced
Tips
Directions
slice eggplant and dip in egg then panko, place on baking sheet, bake at 425 for 10-15 min until golden brown.
drizzle some tomato sause in bottom of baking dish the layer eggplant, sliced zucchini, sauce and then cheese, add next layer (like lazagna) end with cheese on top, bake at 375 for 30-40 min until all is bubbling hot and cheese is melted
Serving Size: 6 large peices in a pan 12x9
Number of Servings: 6
Recipe submitted by SparkPeople user MNAYLOR21.
drizzle some tomato sause in bottom of baking dish the layer eggplant, sliced zucchini, sauce and then cheese, add next layer (like lazagna) end with cheese on top, bake at 375 for 30-40 min until all is bubbling hot and cheese is melted
Serving Size: 6 large peices in a pan 12x9
Number of Servings: 6
Recipe submitted by SparkPeople user MNAYLOR21.
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