Geevie's Eggplant Parmesan & Spaghetti Bake
- Number of Servings: 8
Ingredients
1 eggplant, cut into 12-14 thin slices1 egg, lightly beaten1 cup bread crumbscooking sprayRagu Chunky Tomato, Onion and Garlic1 8 oz package fat free shredded mozzarella cheese1 16 oz package whole wheat spaghetti
Heat oven to 400. Spray cookie sheet with cooking spray. Cut eggplant into thin slices, roughly 1/4 inch thick. Dip slices into egg, then breadcrumbs. Place on sheet and cook for 15 minutes or until browned on the bottom. Flip and cook for 15 more minutes.
Cook spaghetti according to package directions. Toss with 1/2 cup of sauce and lay in bottom of 9x13 baking dish. For an extra kick of flavor, toss with dried or fresh herbs.
Line the top with the browned eggplant and cover with the rest of the sauce. Sprinkle cheese across the top and place back in oven and cook 10 minutes or until cheese has melted.
Cut into 8 equal servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GEEVIE.
Cook spaghetti according to package directions. Toss with 1/2 cup of sauce and lay in bottom of 9x13 baking dish. For an extra kick of flavor, toss with dried or fresh herbs.
Line the top with the browned eggplant and cover with the rest of the sauce. Sprinkle cheese across the top and place back in oven and cook 10 minutes or until cheese has melted.
Cut into 8 equal servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GEEVIE.
Nutritional Info Amount Per Serving
- Calories: 272.2
- Total Fat: 3.7 g
- Cholesterol: 31.6 mg
- Sodium: 773.4 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 7.0 g
- Protein: 17.5 g
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