Baked eggplant parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium eggplant-peeled and sliced 1/2" thick2 eggs-beaten1/2 c seasoned bread crumbs1 lg can of tomato sauce with onion and garlic (pick your favorite)2 c shredded mozzarellaolive oil/cooking spray as needed
Preheat oven to 450 degrees.
Prepare eggplant slice by salting generously and allowing to drain in a collander for 20-30 minutes.
Rinse and pat slices dry.
Pour beaten eggs and bread crumbs into separate gallon bags for breading.
Toss eggplant slice in egg bag then bread crumb bag
Place all slices on baking sheet that has just enough olive oil to cover.
Bake at 450 for 7-10 minutes per side.
Turn oven down to 375
Spread layer of tomato sauce in a baking dish. I used a 13 x 9
Layer eggplant slice over sauce.
Cover with some of the mozzarella and top with sauce.
Repeat eggplant layer, sauce and top with remaining cheese.
bake at 375 for 30 minutes or until cheese is melty and bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KIAIJANE.
Prepare eggplant slice by salting generously and allowing to drain in a collander for 20-30 minutes.
Rinse and pat slices dry.
Pour beaten eggs and bread crumbs into separate gallon bags for breading.
Toss eggplant slice in egg bag then bread crumb bag
Place all slices on baking sheet that has just enough olive oil to cover.
Bake at 450 for 7-10 minutes per side.
Turn oven down to 375
Spread layer of tomato sauce in a baking dish. I used a 13 x 9
Layer eggplant slice over sauce.
Cover with some of the mozzarella and top with sauce.
Repeat eggplant layer, sauce and top with remaining cheese.
bake at 375 for 30 minutes or until cheese is melty and bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KIAIJANE.
Nutritional Info Amount Per Serving
- Calories: 294.6
- Total Fat: 12.9 g
- Cholesterol: 90.9 mg
- Sodium: 835.7 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 6.5 g
- Protein: 15.3 g