Skillet Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium eggplant (1 pound)1/2 cup seasoned bread crumbs1/2 cup parmesan cheese (2 ounces)1/4 egg subsitute1 TBS water2 TBS olive oil1 1/4 cup meatless spaghetti sauce1 cup fat free mozzarella
1) If desired peel eggplant. Cut eggplant into 3/4-inch slices. In a shallow dish combine breadcrumbs and 1/4 cup parmesan cheese. In another shallow dish wisk together egg subsitute and water. Dip eggplant into egg mixture and then into breadcrumbs to coat.
2) In a 12-inch skillet heat oil over medium heat. Add eggplant slices cook 6 to 8 minutes or until golden brown, turning once.
3) Add sapghetti sauce; sprinkle with remaing parmesan cheese and mozzerella cheese. Reduce to low heat. Cover and cook for 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
2) In a 12-inch skillet heat oil over medium heat. Add eggplant slices cook 6 to 8 minutes or until golden brown, turning once.
3) Add sapghetti sauce; sprinkle with remaing parmesan cheese and mozzerella cheese. Reduce to low heat. Cover and cook for 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
Nutritional Info Amount Per Serving
- Calories: 341.2
- Total Fat: 14.5 g
- Cholesterol: 15.0 mg
- Sodium: 1,078.9 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 5.2 g
- Protein: 19.5 g