Roasted Eggplant Parmesan w/ Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Eggplant, cut into 3/4 inch discsmarinara sauceshredded parmesan cheeseshredded reduced fat part skim mozzarella cheese1 Spaghetti squashsea salt
Heat oven to 350. Cut spaghetti squash in half. Spray baking sheet with olive oil spray and place squash cut sides down on sheet. Bake for 35 minutes. Allow to cool for about 15 minutes and then scrape out the meat of the squash.
Heat oven to 400. Cut eggplant into approximately 3/4 inch thick discs. Spray both sides of the discs with olive oil spray. Sprinkle with the sea salt. Bake for 20 minutes. Remove from oven and spoon marinara sauce onto each disc. Then, cover with the mozzarella and parmesan cheeses. Return to oven for 7 minutes.
Serve over bed of spaghetti squash.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user PAGANCENTAUR.
Heat oven to 400. Cut eggplant into approximately 3/4 inch thick discs. Spray both sides of the discs with olive oil spray. Sprinkle with the sea salt. Bake for 20 minutes. Remove from oven and spoon marinara sauce onto each disc. Then, cover with the mozzarella and parmesan cheeses. Return to oven for 7 minutes.
Serve over bed of spaghetti squash.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user PAGANCENTAUR.
Nutritional Info Amount Per Serving
- Calories: 230.5
- Total Fat: 10.3 g
- Cholesterol: 30.6 mg
- Sodium: 668.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 5.7 g
- Protein: 15.8 g
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