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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 444.9
  • Total Fat: 13.4 g
  • Cholesterol: 66.8 mg
  • Sodium: 1,864.3 mg
  • Total Carbs: 60.5 g
  • Dietary Fiber: 9.1 g
  • Protein: 21.3 g

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

Submitted by: GEEKYME

Introduction

This dish is similar to eggplant parmesan, but is baked instead of fried. I use a chunky spaghetti sauce to add extra veggies to the mix. I also like to serve it over couscous. It is higher calorie than some of the options on here, but is well-worth it in nutritional value This dish is similar to eggplant parmesan, but is baked instead of fried. I use a chunky spaghetti sauce to add extra veggies to the mix. I also like to serve it over couscous. It is higher calorie than some of the options on here, but is well-worth it in nutritional value
Number of Servings: 9

Ingredients

    3 eggplant, peeled and thinly
    sliced
    2 eggs, beaten
    4 cups Italian seasoned bread
    crumbs
    6 cups spaghetti sauce, divided
    1 (8 ounce) package
    mozzarella cheese, shredded
    and divided
    1/2 cup grated Parmesan
    cheese, divided
    1/2 teaspoon dried basil

Directions

Makes 9 servings. Tastes great the next day if re-heated for lunch.

Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.


Number of Servings: 9

Recipe submitted by SparkPeople user GEEKYME.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Outstanding recipe, added mushroom and spinach in the layers and it turned out GREAT!!! - 8/13/09

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  • 0 of 1 people found this review helpful
    I used wine to steam the eggplant slices and then add them to the cassarole dish {thus eliminating the need for oil} & used grated parmessan & mosserella chesses. {thus no egg & crumbs We need to keep trying to get the fat out and add flavor --such as the basil! Also, topped with green onion ! - 7/18/09

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  • I tried this recipe and loved it - 10/25/08

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