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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 471.7
  • Total Fat: 26.8 g
  • Cholesterol: 19.2 mg
  • Sodium: 1,425.2 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 17.5 g

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

Submitted by: SUNFLOWER154

Introduction

This turned out great. I could have baked the bread eggplant (about 10 min per side at 350) but opted to fry to try it for the first time, next time I'll bake. This turned out great. I could have baked the bread eggplant (about 10 min per side at 350) but opted to fry to try it for the first time, next time I'll bake.
Number of Servings: 8

Ingredients

    1 large eggplant, peeled, sliced about 1/4"
    Italian breadcrumbs (I used about 2-1/2 cups)
    6 cups Spaghetti Sauce
    Grated partly skim-milk mozzarella (about 8 oz)
    1/4 cup grated parmesan

Directions

Peel and slice eggplant (I covered with salt once done and let sit an hour to remove some of the moisture - then rinse well in cold water). Coat with breadcrumbs, bake or fry in about 1/4" of canola oil.

Once cooked, put spaghetti sauce liberally in bottom of 9 x 13 baking pan, layer with eggplant, layer mozzarella and sprinkle parmensan, repeat until you finish with cheese.

Bake at 350 degrees about 20 to 25 min (until cheese and sauce are bubbling.

Number of Servings: 8

Recipe submitted by SparkPeople user SUNFLOWER154.






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