Eggplant Parmesean- Gluten free!
- Number of Servings: 5
Ingredients
1 Large Eggplant2 Eggs1 cup of Rice Chex1 can of Don Pepino's Pizza Sauce2 cups of Shredded Mozzarella {part skim milk}1 tbsp of grated Parmesean Cooking spray
1. Preheat oven to 375 degrees
2. Cut the eggplant lengthwise into slices. {I got 10 slices out of mine}
3. Crush the rice chex and coat the eggplant pieces before "breading" them with the crushed rice chex.
4. Spray the tray, and then lay the slices out in a single layer
5. Bake for 15 minutes, and then flip and bake for another 10.
6. Increase the temperature to 475 and layer the eggplant, pasta sauce, and cheeses.
7. Bake about 15 minutes, until the cheese melts and turns golden
Serving Size: 2 slices is a serving, makes around 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NSHOSHANI.
2. Cut the eggplant lengthwise into slices. {I got 10 slices out of mine}
3. Crush the rice chex and coat the eggplant pieces before "breading" them with the crushed rice chex.
4. Spray the tray, and then lay the slices out in a single layer
5. Bake for 15 minutes, and then flip and bake for another 10.
6. Increase the temperature to 475 and layer the eggplant, pasta sauce, and cheeses.
7. Bake about 15 minutes, until the cheese melts and turns golden
Serving Size: 2 slices is a serving, makes around 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NSHOSHANI.
Nutritional Info Amount Per Serving
- Calories: 258.7
- Total Fat: 13.2 g
- Cholesterol: 101.3 mg
- Sodium: 638.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.1 g
- Protein: 16.8 g
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