Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan Recipe
Yield: 8
Ingredients: Preheat the oven to 350�F. Lightly coat baking sheet with olive oil. Beat eggs with water in shallow bowl. Place breadcrumbs on small plate.; Dredge the eggplant slices in egg wash first then in the breadcrumbs. Lay the eggplant in single layer on baking sheet (slightly overlapping is fine).; Drizzle eggplant with olive oil and sprinkle with salt and pepper.; Bake eggplant about 20 minutes until crisp and golden. Remove from oven and flip eggplant slices. Lightly salt and drizzle with olive oil (if needed). Bake approximately 20 minutes more or until golden. Set aside.; Drain canned tomatoes and combine with marinara.; Lightly spray a casserole dish with olive oil cooking spray or brush with olive oil. Cover bottom of dish with 1/2 the sauce mixture. Add a layer of 1/2 the eggplant slices. Drop 1/2 the ricotta by spoonfuls then spread to cover. Add a layer of 1/2 the mozzarella. Repeat layering process again with other half of the sauce through cheese.; Cover with foil and bake approximately 30 minutes. Remove foil and bake about 15 more minutes or until sauce bubbles and cheese on top is melted and golden-brown around the edges.; Serve on a bed of spaghetti if desired.

Number of Servings: 8

Ingredients

Preheat the oven to 350�F. Lightly coat baking sheet with olive oil. Beat eggs with water in shallow bowl. Place breadcrumbs on small plate.Dredge the eggplant slices in egg wash first, then in the breadcrumbs. Lay the eggplant in single layer on baking sheet (slightly overlapping is fine).Drizzle eggplant with olive oil and sprinkle with salt and pepper.Bake eggplant about 20 minutes until crisp and golden. Remove from oven and flip eggplant slices. Lightly salt and drizzle with olive oil (if needed). Bake approximately 20 minutes more or until golden. Set aside.Drain canned tomatoes and combine with marinara.Lightly spray a casserole dish with olive oil cooking spray or brush with olive oil. Cover bottom of dish with 1/2 the sauce mixture. Add a layer of 1/2 the eggplant slices. Drop 1/2 the ricotta by spoonfuls, then spread to cover. Add a layer of 1/2 the mozzarella. Repeat layering process again with other half of the sauce through cheese.Cover with foil and bake approximately 30 minutes. Remove foil and bake about 15 more minutes, or until sauce bubbles and cheese on top is melted and golden-brown around the edges.Serve on a bed of spaghetti if desired.

Directions

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ONELMICHELEKC.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 363.2
Total Fat: 16.9 g
Cholesterol: 81.0 mg
Sodium: 1,033.5 mg
Total Carbs: 34.8 g
Dietary Fiber: 5.2 g
Protein: 18.4 g

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