Eggplant Parmesan Casserole
- Number of Servings: 10
Ingredients
2 large eggplant8 c. vegetable spaghetti sauce8 oz. shredded marbled Colby Montery Jack cheese2 c. seasoned bread crumbs6 T. extra light olive oil2 large eggs beaten with water1 T. garlic powdersalt to taste
Brush olive oil on cookie sheets, Thinly slice eggplant, dip in egg, then dip in breadcrumbs and place on cookie sheets. Bake at 500 degrees for approx. 15 min. flip over bake until golden brown and crisp.
in a 9 x 13 casserole pan, spoon some of the spaghetti sauce on bottom of pan and spread, add a layer of eggplant and cheese and continue layering with sauce until pan is full. Cover with foil and Bake at 350 degrees for about 20 minutes until heated through.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user VIRGINIAKW.
in a 9 x 13 casserole pan, spoon some of the spaghetti sauce on bottom of pan and spread, add a layer of eggplant and cheese and continue layering with sauce until pan is full. Cover with foil and Bake at 350 degrees for about 20 minutes until heated through.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user VIRGINIAKW.
Nutritional Info Amount Per Serving
- Calories: 309.2
- Total Fat: 15.4 g
- Cholesterol: 47.4 mg
- Sodium: 1,390.7 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 7.3 g
- Protein: 10.7 g
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