baked eggplant parmesan

Name: baked eggplant parmesan Recipe
Yield: 4
Ingredients: Eggplant fresh 1 eggplant unpeeled (approx 1-1/4 lb (remove); Olive Oil 1 tbsp (remove); *Hunt's Spaghetti Sauce (Garlic&Herb)(1/2c) 3 serving (remove); Spinach frozen .50 package (10 oz) yields (remove); Onions raw .50 cup chopped (remove); Nutmeg ground .25 tbsp (remove); Ricotta Cheese part skim milk .80 cup (remove); Mozzarella Cheese part skim milk 6 oz (remove); Egg fresh .50 large (remove

Number of Servings: 4

Ingredients

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)Olive Oil, 1 tbsp (remove)*Hunt's Spaghetti Sauce (Garlic&Herb)(1/2c), 3 serving (remove)Spinach, frozen, .50 package (10 oz) yields (remove)Onions, raw, .50 cup, chopped (remove)Nutmeg, ground, .25 tbsp (remove)Ricotta Cheese, part skim milk, .80 cup (remove)Mozzarella Cheese, part skim milk, 6 oz (remove)Egg, fresh, .50 large (remove

Directions

Slice & bake eggplant in 350 oven @15 or 20 minutes till softened. Spray 1/2 T olive oil on the slices. You can sprinke with seasoning salt if you'd like.
Spray a glass 8 x 8 inch pan with Pam and cover the bottom with a little of the sauce. Soften the onions in the microwave in 1/2 T of olive oil. Let the frozen spinach thaw & remove excess moisture. Mix the onions, ricotta, egg, spinach and nutmeg in a bowl. Layer the eggplant, then this mixture, then sauce and another layer of eggplant. Finish with a topping of sauce & Mozzarella. Bake in a 350 oven till brown @30 minutes. I often cover it with foil for the first 20 minutes and then remove to brown the top.

Number of Servings: 4

Recipe submitted by SparkPeople user SISSYB3.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 298.3
Total Fat: 15.5 g
Cholesterol: 66.5 mg
Sodium: 740.4 mg
Total Carbs: 21.5 g
Dietary Fiber: 7.0 g
Protein: 20.7 g

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