Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 sprays cooking spray 1/3 cup seasoned bread crumbs, Italian-style 1 Tbsp grated Parmesan cheese 1 tsp Italian seasoning 1/4 tsp garlic powder 1 medium raw eggplant 2 large egg white(s), lightly beaten 1 1/2 cup canned tomato sauce 1/2 cup part-skim mozzarella cheese, shredded
Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CBIRCK.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CBIRCK.
Nutritional Info Amount Per Serving
- Calories: 136.1
- Total Fat: 2.6 g
- Cholesterol: 4.7 mg
- Sodium: 714.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.2 g
- Protein: 7.7 g
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