Baked-Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 small Egg3/4 cup Bread crumbs3/4 cup Parmesan Cheese, grated,1 tsp Oregano1/2 tsp Basil2 large Eggplant,(2 1/2 lb peeled and sliced into 1/2 inch rounds)6 cups Spaghetti/Marinara Sauce1 1/2 cups low fat or fat free Mozzarella Cheese
Preheat oven to 375. Brush 2 baking sheets with oil; set aside
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In a wide shallow bowl, whisk together eggs and 1 TBS water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, Oregano and basil;' season with salt and pepper if desired.
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Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20-25 minutes. Turn slices' continue baking until browned on other side, 20-25 minutes.
Remove from oven, raise oven temp to 400
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Spread 2 cups sauce in a 9 x 13 baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce then 1/2 cup mozzarella. Repeat layers until used.
Bake until sauce is bubbling and cheese is melted, 15-20 minutes, sprinkle with 2 TBS Parmesan, let stand 5 minutes before serving.
Makes 6 -8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RD03875.
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In a wide shallow bowl, whisk together eggs and 1 TBS water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, Oregano and basil;' season with salt and pepper if desired.
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Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20-25 minutes. Turn slices' continue baking until browned on other side, 20-25 minutes.
Remove from oven, raise oven temp to 400
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Spread 2 cups sauce in a 9 x 13 baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce then 1/2 cup mozzarella. Repeat layers until used.
Bake until sauce is bubbling and cheese is melted, 15-20 minutes, sprinkle with 2 TBS Parmesan, let stand 5 minutes before serving.
Makes 6 -8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 259.7
- Total Fat: 8.5 g
- Cholesterol: 46.9 mg
- Sodium: 1,288.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 7.1 g
- Protein: 13.7 g
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