Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 206.1
- Total Fat: 6.4 g
- Cholesterol: 16.0 mg
- Sodium: 788.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.4 g
- Protein: 15.0 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Eggplant Parmesan
Submitted by: NIKI778Number of Servings: 4
Ingredients
-
1/3 cup seasoned bread crumbs
1 tbs grated parmesan cheese
1 tsp italian seasoning
1/4 tsp garlic powder
1 medium eggplant
2 large egg whites, beaten
1 cup canned tomato sauce
1 cup shredded part skim mozzarella cheese
1 10 oz package frozen spinach (thawed and drained)
Directions
1 Preheat oven to 350ºF
2 coat and 8x8 inch baking dish with cooking spray; set aside.
3 combine breadcrumbs, italian seasoning, parmesan cheese and garlic in a medium size bowl; set aside
4 remove skin from eggplant and trim off ends. Slice egg plant into 1/2" thick slices
5 Dip eggplant first into egg whites and then into breadcrumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
6 Layer bottom of baking dish with eggplant, spinach then 1/3 of tomato sauce and 1/3 of mozzarella cheese. repeat with 2 more layers in the same order. Bake until cheese is melted ans sauce is bubbling about 10 minutes. Slice into 4 pieces and serve. 4WW points
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
2 coat and 8x8 inch baking dish with cooking spray; set aside.
3 combine breadcrumbs, italian seasoning, parmesan cheese and garlic in a medium size bowl; set aside
4 remove skin from eggplant and trim off ends. Slice egg plant into 1/2" thick slices
5 Dip eggplant first into egg whites and then into breadcrumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
6 Layer bottom of baking dish with eggplant, spinach then 1/3 of tomato sauce and 1/3 of mozzarella cheese. repeat with 2 more layers in the same order. Bake until cheese is melted ans sauce is bubbling about 10 minutes. Slice into 4 pieces and serve. 4WW points
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
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