Eggplant Parmesan Baked By Patti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
828 grams Eggplant, fresh 100 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 2 extra large Egg, fresh, whole, raw 16 serving Sauce, Bertolli Four Cheese Rosa 1/4 c (63g) 3 tbsp Olive Oil 8 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)
Peel eggplant and slice into 3/4 inch slices. Mix eggs with fork. In a bag, mix the panko crumbs and any spices to your taste. Dip eggplant slices into egg and then dredge in bag of panko mixture. Layer eggplant slices onto a foiled-lined baking sheet which is brushed with olive oil. Bake eggplant in a 385 degree preheated oven for 12 minutes. Turn eggplant over and bake for another 12 minutes. Remove from oven and let cool. Layer eggplant in glass 8 x 13 inch baking dish and evenly spread sauce over each piece. Top with mozarella cheese. Reheat casserole in a 350 degree oven for 30 minutes (uncovered) until cheese is melted and casserole is cooked clear through.
Serving Size: Six Servings
Number of Servings: 6
Recipe submitted by SparkPeople user TIME2BOOGIE2.
Serving Size: Six Servings
Number of Servings: 6
Recipe submitted by SparkPeople user TIME2BOOGIE2.
Nutritional Info Amount Per Serving
- Calories: 584.5
- Total Fat: 43.8 g
- Cholesterol: 171.9 mg
- Sodium: 1,187.1 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 4.0 g
- Protein: 20.2 g
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