Eggplant Parmasean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 fresh eggplant, peeled2 jars traditional Ragu sauce2 bags shredded mozzarella cheese1 c breadcrumbs 2 eggs
peel eggplant, cut into slices, drain for about 30 minutes
dredge in egg, coat with breadcrumbs
back at 375 for 15 minutes per side
layer sauce, eggplant, cheese until the pan is full, ending with cheese on top
cover with foil
bake at 350 for 1 hour, the last 10 minutes without foil
Serving Size: 9x13 pan = 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user BFOX1105.
dredge in egg, coat with breadcrumbs
back at 375 for 15 minutes per side
layer sauce, eggplant, cheese until the pan is full, ending with cheese on top
cover with foil
bake at 350 for 1 hour, the last 10 minutes without foil
Serving Size: 9x13 pan = 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user BFOX1105.
Nutritional Info Amount Per Serving
- Calories: 179.7
- Total Fat: 7.9 g
- Cholesterol: 40.4 mg
- Sodium: 530.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.5 g
- Protein: 9.1 g
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