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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 21.1
  • Total Fat: 0.7 g
  • Cholesterol: 1.4 mg
  • Sodium: 48.2 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Eggplant and Summer Squash Parmesan calories by ingredient
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Eggplant and Summer Squash Parmesan

Submitted by: THALIA_82

Introduction

Sliced eggplant and summer squash dipped in egg wash and breaded with crumbs and parmesan cheese then baked in the oven. Sliced eggplant and summer squash dipped in egg wash and breaded with crumbs and parmesan cheese then baked in the oven.
Number of Servings: 14

Ingredients

    1 Eggplant sliced lengthwise
    1 Summer squash sliced lengthwise
    1/4 cup bread crumbs
    1/4 cup parmesan cheese, grated
    1 egg
    skim milk

Directions

Spray a cookie sheet with cooking spray. Preheat oven to 375F.

Mix egg with enough milk to make an egg wash, in bowl #1.

Mix crumbs and cheese in bowl #2.

Dip sliced veggies in egg wash, then dredge in cheesy crumbs. Put slices on sprayed cookie sheet and give the tops a quick spray with cooking spray.

Bake until veggies are tender (about 1/2 hour).

Serve with warmed red sauce. OR put a spoonful of red sauce over the cooked slices and sprinkle with a little mozzarella or parmesan cheese and broil until the cheese is melted.

Makes about 14 slices, depending on the size of your eggplant and summer squash.

Tip: double or triple the crumbs and cheese, then put the left overs in a ziplock in the freezer for faster prep the next time!

Number of Servings: 14

Recipe submitted by SparkPeople user THALIA_82.





TAGS:  Vegetarian Meals |

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