Eggplant Parmesan with Whole Wheat Rotini

Name: Eggplant Parmesan with Whole Wheat Rotini Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 Eggplant; 2 small cans of Hunt's no salt added tomato sauce; 1 can of diced tomatoes; 8 oz of mozzarella cheese; .25 cup parmesan cheese; 2 eggs; 2 cups of Italian breadcrumbs (you only use about 1 cup but it's nice to have extra to shake around); 4 tablespoons of french fried onions (crushed)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 Eggplant2 small cans of Hunt's no salt added tomato sauce1 can of diced tomatoes8 oz of mozzarella cheese.25 cup parmesan cheese2 eggs2 cups of Italian breadcrumbs (you only use about 1 cup but it's nice to have extra to shake around)4 tablespoons of french fried onions (crushed)

Directions

Peel and slice the eggplant very thin. Lay slices flat on a paper towel and salt. Flip and salt the other side. Dip in egg and cover in breadcrumbs. Line a cookie sheet with the breaded eggplant and cook at 350 until they are crispy. Cook the tomato sauce and diced tomatoes while the eggplant is browning. Add spices as you wish including italian seasonings, garlic, red pepper flakes. Spoon the tomato sauce into a baking dish and line the pan with the browned eggplant. Cover with cheese, crushed fried onions and extra breadcrumbs. Cook at 350 until golden brown and tender, about 35 minutes.

Serving Size: 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user THINAGAIN14.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 330.5
Total Fat: 10.8 g
Cholesterol: 69.0 mg
Sodium: 1,745.7 mg
Total Carbs: 43.5 g
Dietary Fiber: 6.4 g
Protein: 17.3 g

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