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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.8
  • Total Fat: 11.5 g
  • Cholesterol: 59.2 mg
  • Sodium: 531.7 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 18.4 g

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

Submitted by: CHANGE26
Curves Baked Eggplant Parmesan

Introduction

Baked Eggplant Parmesan
Prep Time: 20 min./25 min.
Serving Size: 6
Number of Servings: 6
Special Notes: Usually, Eggplant Parmesan is fried, so it tastes good but is very high in fat. This recipe avoids excess fat by broiling the eggplant instead. It tastes so good that you won1t miss the extra calories! Serve it over spaghetti or with rolls and a green salad with crumbled feta cheese and halved grapes.
Baked Eggplant Parmesan
Prep Time: 20 min./25 min.
Serving Size: 6
Number of Servings: 6
Special Notes: Usually, Eggplant Parmesan is fried, so it tastes good but is very high in fat. This recipe avoids excess fat by broiling the eggplant instead. It tastes so good that you won1t miss the extra calories! Serve it over spaghetti or with rolls and a green salad with crumbled feta cheese and halved grapes.

Number of Servings: 6

Ingredients

    * 1 egg
    * 1 1/2 cup bread crumbs
    * 1/2 cup flour
    * 1 medium eggplant, cut in 1/2-inch slices
    * 1 jar (26 oz.) red pasta sauce
    * 2 cups shredded part-skim mozzarella cheese
    * 2 Tbsp. grated Parmesan cheese

Directions

Preheat the broiler. Line a baking sheet with foil.

In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs and flour.

Dip the eggplant slices in the egg, letting the excess drip back into the bowl, then in the bread crumb mixture, coating both sides, and place the slices on the baking sheet.

Broil the eggplant on both sides until well browned, about 3-5 minutes per side. (Be sure to set a timer in case you get distracted‹they burn easily!).

Preheat the oven to 375 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Layer the bottom of the pan with the eggplant slices. Cover the eggplant with the sauce. Sprinkle the mozzarella, then Parmesan cheese on top. (Alternatively, you can layer eggplant, sauce and cheese like lasagna in a smaller pan).

Bake it for 20-30 minutes, until the cheese is melted and slightly browned.

Nutrition Info

Calories: 260; Fat: 10.0g; Saturated Fat: 6.0g; Protein: 17g; Carbohydrates: 27g; Fiber: 4g; Cholesterol: 60Mg; Sodium: 780Mg

Number of Servings: 6

Recipe submitted by SparkPeople user CHANGE26.






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