Anita's Eggplant Parm
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
9.0 oz Parmesan Cheese, grated15.0 oz Ricotta Cheese, part skim milk6.0 cup Spaghetti/Marinara Sauce (tomato sauce)2.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh1.0 cup Bread crumbs, dry, grated, plain6.0 cup Kraft 2% Shredded Cheddar Cheese
Coat sliced eggplants with egg white, breadcrumbs and parmesan cheese. Bake in a single layer at 450 degrees till golden. Layer with sauce, ricotta, shredded cheese and finish with cheese. Bake at 400 degrees till cheese melts.
Serving Size: 2 cups
Number of Servings: 10.0
Recipe submitted by SparkPeople user POSTBABY410.
Number of Servings: 10.0
Recipe submitted by SparkPeople user POSTBABY410.
Nutritional Info Amount Per Serving
- Calories: 523.7
- Total Fat: 29.3 g
- Cholesterol: 81.3 mg
- Sodium: 1,780.6 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.6 g
- Protein: 36.9 g
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