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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.6
  • Total Fat: 8.0 g
  • Cholesterol: 63.8 mg
  • Sodium: 834.1 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 14.4 g

View full nutritional breakdown of Easy Eggplant Parm with Ricotta calories by ingredient
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Easy Eggplant Parm with Ricotta

Submitted by: DROSS0616

View the original recipe for Easy Eggplant Parm


used cheese available; 9/2/12 version used cheese available; 9/2/12 version
Number of Servings: 4


    Egg, fresh, 1 large
    Big Y Italian Bread Crumbs, 0.50 cup
    Eggplant, fresh, 1 eggplant, unpeeled
    Bertolli Tomato & Basil Sauce, 1 cup
    Bertolli Vidallia Onion Sauce, 1 cup
    Stop & Shop 6 Cheese Italian Blend Shredded Cheese, 0.5 cup
    Stop & Shop Fat Free Ricotta Cheese, 0.5 cup


1. Preheat oven to 350F
2. scramble egg. put egg in one bowl and the bread crumbs in the other.
3. slice the eggplant and dip first in the egg, then the bread crumbs. place on greased baking sheet.
4. bake for 25 min, flipping eggplant once
5. remove from oven raise oven temp to 475F. place egg in oven safe baking dish with sauce and cover with cheese.
6. bake until cheese is browned and gooey. enjoy!

Serving Size: 2 servings

TAGS:  Vegetarian Meals |

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