Eggplant Parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
I medium eggplant1/2 cup italian bread crumbs1 egg1/2 cup motzerella cheese2 Tbsp evoo1/2 tomato sauce
Preheat oven to 375.
Prepare 11x13 inch baking pan with 1-2 Tbsp EVOO.
Slice the eggplant lengthwise; dunk in egg and dredge in breadcrumbs.
Arrange on baking sheet, and drizzle an additional 1 TSP EVOO on eggplant.
Bake 15-20 min per side, or until lightly browned.
Place small amt of tomato sauce on bottom of 9x9 in baking dish, and arrange layers of eggplant, sauce, and cheese. Cover with foil, and back about 25 minutes.
Serving Size: each serving makes 4 3x3 inch servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAGUIRED.
Prepare 11x13 inch baking pan with 1-2 Tbsp EVOO.
Slice the eggplant lengthwise; dunk in egg and dredge in breadcrumbs.
Arrange on baking sheet, and drizzle an additional 1 TSP EVOO on eggplant.
Bake 15-20 min per side, or until lightly browned.
Place small amt of tomato sauce on bottom of 9x9 in baking dish, and arrange layers of eggplant, sauce, and cheese. Cover with foil, and back about 25 minutes.
Serving Size: each serving makes 4 3x3 inch servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAGUIRED.
Nutritional Info Amount Per Serving
- Calories: 261.9
- Total Fat: 14.4 g
- Cholesterol: 46.3 mg
- Sodium: 576.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 4.3 g
- Protein: 13.5 g
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