Individual Pan Eggplant Parmesan

Name: Individual Pan Eggplant Parmesan Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Ingredients: One half a large eggplant; 84 grams of mozzerella cheese; 8 grams of parmesan cheese; 3 servings of hunts four cheese tomato sauce; 2 servings of italian seasoned bread crumbs; Olive oil cooking spray; 1/2 serving of egg whites; Basil Garlic powder and onion powder

(1)

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 1

Ingredients

One half a large eggplant84 grams of mozzerella cheese8 grams of parmesan cheese3 servings of hunts four cheese tomato sauce2 servings of italian seasoned bread crumbsOlive oil cooking spray1/2 serving of egg whitesBasil, Garlic powder and onion powder

Directions

Preheat oven to 375. Peel the eggplant, slice the eggplant thinly. Coat the eggplant pieces in egg white then bread crumbs. Repeat with all eggplant pieces and then spray one side with olive oil cooking spray (0 calories). Put in a skillet on medium high heat for about 4 minutes or until it begins to darken a bit (but not burn) and get a bit crispier. Spray the side facing up of the eggplant in the pan and then flip. Cook through and repeat for all pieces. Layer the cooked pieces as follows: eggplant, sauce, cheese and then top each layer with a sprinkling of garlic powder, onion powder and basil. Make sure the top layer is cheese with a good coating of sauce underneath. Put tin foil over the individual baking tin. Bake at 375 for 35-45 minutes. In the last 15 minutes, take off tin foil covering.

Serving Size: 1 serving in individual tin

Number of Servings: 1

Recipe submitted by SparkPeople user GRIMANATOMY.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 699.9
Total Fat: 24.6 g
Cholesterol: 60.6 mg
Sodium: 3,547.7 mg
Total Carbs: 83.8 g
Dietary Fiber: 15.9 g
Protein: 60.1 g

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