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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 81.1
  • Total Fat: 2.4 g
  • Cholesterol: 10.3 mg
  • Sodium: 254.4 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.6 g

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

Submitted by: KK0301

Introduction

These are so yummy it could be an entire meal (if you love eggplant). Even my picky husband said he liked them. I serve them as a side dish. These are so yummy it could be an entire meal (if you love eggplant). Even my picky husband said he liked them. I serve them as a side dish.
Number of Servings: 12

Ingredients

    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
    Progresso Bread Crumbs - Italian Style, .5 cup
    Kraft Reduced Fat Parmesan Cheese (grated), .5 cup
    Garlic powder, 1 tbsp
    Milk, nonfat, .5 cup
    Egg substitute, liquid (Egg Beaters), .5 cup (2 egg whites can be substituted)

Directions

Preheat oven to 400 degrees. Spray sheet pan with Pam. Slice eggplant into 1/4 inch slices which should yield 12 -13 slices. Mix milk and eggbeaters together in a bowl. Mix bread crumbs and parmesan cheese in a separate bowl. Dip slices in milk/egg wash and press into dry ingredients (make sure you bread both sides). Place eggplant slices on pan. Sprinkle garlic powder and other desirable Italian dried herbs on eggplant slices. Spray them with an olive oil spray or butter spray.
Place them on middle rack for 15 minutes. Remove, turn over eggplant slices and spray other side with olive oil spray. Put back in oven for another 5 minutes. Remove from oven and serve. (I also like to add a little fresh grated parmesan cheese and serve with a side of heated marinara sauce. These are not included in nutrition.)

Number of Servings: 12


Number of Servings: 12

Recipe submitted by SparkPeople user KK0301.





TAGS:  Side Items |

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