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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 5.7 g
  • Cholesterol: 12.3 mg
  • Sodium: 706.2 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 14.3 g

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

Submitted by: LISSI_RODRIGUEZ
Cheesy Eggplant Parmesan

Introduction

Amazing... got it from 330poundwoman's blog. Its slightly different calorie count here, but she lists it with lowfat mozzarella, and for some reason I couldnt find that in the options.. use low fat or fat free cheese to lower the calorie count. Amazing... got it from 330poundwoman's blog. Its slightly different calorie count here, but she lists it with lowfat mozzarella, and for some reason I couldnt find that in the options.. use low fat or fat free cheese to lower the calorie count.
Number of Servings: 5

Ingredients

    1 Medium Unpeeled Eggplant
    1/4 cup Whole Wheat Flour
    1 cup Private Selection/Kroger Parmesan Herb Panko Crumbs
    1/2 Egg Beaters
    1 tsp Garlic Powder
    1 dash Sea Salt
    1 dash Coarse Black Pepper
    1 cup Crushed Tomatoes (canned)
    1 cup Mozzarella Lowfat Cheese
    1 tbsp Italian Seasoning


Directions


1.Preheat oven to 375 Degrees. Spray baking sheet with non-stick spray, set to side.

2.Cut ends off of eggplant and cut into round slices approx 1/4 inch thick, set to side.

3.Pour 1/4 cup Whole Wheat Flour into bowl. Pour 1/2 of Egg Beaters into a separate bowl. Pour 1 cup Private Selection (Kroger) Parmesan Herb Panko Crumbs into a separate bowl (If you do not have Parmesan Herb Panko Crumbs, use non seasoned Panko Crumbs and add 2 tbls of Italian Seasoning)

4.Cover one eggplant slice with flour, then dip in egg, shake off excess egg mixture, dip eggplant into panko crumbs and cover well. Place covered eggplant on baking sheet. Repeat until all eggplant covered. Spray Eggplant with non-stick spray.

5.Bake Eggplant for 15 minutes, remove from oven, flip eggplant over, spray with non-stick spray and bake an additional 15 minutes. Meanwhile, pour one cup canned crushed tomato into bowl, add 1 tbsp Italian seasoning, 1 tsp garlic powder, dash of salt, dash of pepper and mix well. Warm mixture in microwave for 3 minutes on medium heat, stir well.

6.Once Eggplant is completely cooked, remove from oven, add 1 spoon of tomato sauce over eggplant and top with mozzarella cheese (use 1 cup lowfat mozzarella cheese evenly over all eggplant) Bake an additional 5 minutes until cheese is melted.

Makes 5 Servings (approx 3 Eggplant Slices per serving)


Number of Servings: 5

Recipe submitted by SparkPeople user LISSI_RODRIGUEZ.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    It was quite delicious and easy to make! - 6/26/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was really tasty and filling. It felt like a gourmet appetizer! - 4/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was DELICIOUS!!! I had to make myself stop eating this LOL! - 3/8/10

    Reply from LISSI_RODRIGUEZ (3/9/10)
    LOL I just made it last night and I wanted to eat all! Instead I immediately took the left overs after dinner and packed it away in individual servings to eat for lunch in the week.


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  • I LOVED this recipe. I had never even tried eggplant before, I was always afraid I did not like it (I'm not big on squash, or at least I wasn't before). I will make this again. This was very tasty - I loved the crunch and taste! Very good! - 9/13/10

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  • I made this dish tonight and it was DELICIOUS! The panko bread crumbs made the eggplant nice and crunchy, a texture I look for when eating. Such an easy dish to make to get my veggies in for the day. yum! - 8/18/10

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