Baked (not fried) eggplant parmigana (gluten free)

Name: Baked (not fried) eggplant parmigana (gluten free) Recipe
Yield: 12
Ingredients: 1. Slice unpeeled eggplant lengthwise approx 1/8-1/4 thick.; 2. Wisk eggs and add little bit of water to thin out; 3. Pour cornmeal into pie plate....season with garlic powder oregano basil; 4. Dip eggplant into egg wash and then into cornmeal; 5. Place on cookie sheet lined with parchment paper. Spray top with Pam style spray; 6. Bake at 450 degrees until brown.; 7. Layer sliced eggplant into a 9 x13 pan alternating spaghetti sauce and cheese.

Number of Servings: 12

Ingredients

1. Slice unpeeled eggplant lengthwise approx 1/8-1/4" thick.2. Wisk eggs and add little bit of water to thin out3. Pour cornmeal into pie plate....season with garlic powder, oregano, basil4. Dip eggplant into egg wash and then into cornmeal5. Place on cookie sheet lined with parchment paper. Spray top with "Pam" style spray6. Bake at 450 degrees until brown.7. Layer sliced eggplant into a 9 x13 pan alternating spaghetti sauce and cheese.

Directions

Bake 350 20mins....until cheese melts and eggplant is heated through.

Serving Size: slice into 12 slices from a 9 x 13 pan

Number of Servings: 12

Recipe submitted by SparkPeople user NOPAINJANE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 159.4
Total Fat: 4.9 g
Cholesterol: 51.3 mg
Sodium: 421.4 mg
Total Carbs: 19.5 g
Dietary Fiber: 4.9 g
Protein: 10.8 g

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