Karen's Amazing Eggplant Parmeson
- Number of Servings: 8
Ingredients
200 g parmesan cheese1 cup green onion4 large portabella mushrooms4 eggs2 eggplant, large150 g panko2 jars of preggo original tomato sauce1/2 cup cheddar
Dip slices of eggplant in egg then seasoned panko crumbs & bake until a little bit crispy.
Then layer with rest of ingredients in casserole dish. Bake at 375 for 60-75 minutes
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user TEMPEST272002.
Then layer with rest of ingredients in casserole dish. Bake at 375 for 60-75 minutes
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user TEMPEST272002.
Nutritional Info Amount Per Serving
- Calories: 372.1
- Total Fat: 15.1 g
- Cholesterol: 149.6 mg
- Sodium: 1,017.9 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 6.2 g
- Protein: 21.2 g
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