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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 531.9
  • Total Fat: 26.1 g
  • Cholesterol: 147.8 mg
  • Sodium: 1,265.2 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 12.3 g
  • Protein: 29.2 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Eggplant Parmesan

Submitted by: LOVITAR

Introduction

Clean Eating Clean Eating
Number of Servings: 2

Ingredients

    1 tablespoon olive oil
    1 medium eggplant, peeled and sliced into
    inch rounds
    1 egg, beaten
    cup whole wheat panko breadcrumbs
    1 cup tomato sauce
    2 tablespoons thinly sliced fresh basil
    4 oz fresh mozzarella cheese, sliced into inch
    pieces
    cup Parmesan cheese
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Tips

Serve with Spinach and Carrot Salad with Lemon Vinaigrettre


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Directions

Preheat oven to 375 degrees. Heat oil in large
skillet over medium heat. Dip eggplant slices
into egg and then breadcrumbs. Add to pan in
batches, and cook until golden brown, about 2
minutes per side. Spread a third of the tomato
sauce in the bottom of a small baking. Top with
a third of the basil. Layer half of eggplant in
dish, and sprinkle with salt and pepper. Cover
eggplant with a layer of sauce and basil. Add
half of mozzarella cheese. Top with remaining
eggplant, tomato sauce, basil and mozzarella
cheese. Sprinkle top evenly with Parmesan
cheese and salt and pepper to taste. Bake 15
minutes or until heated through and top is
golden brown.
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Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.






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