Baked Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 whole large eggplant, peeled and sliced into 14 thick slices1 egg2 cups italian breadcrumbs1 cup mozzarella cheese, shredded1 cup italian blend shredded cheese4 cups spaghetti sauce
Preheat oven to 375 degrees
Dredge eggplant slices through egg, shaking off excess. Put slices in ziplock bag and add bread crumbs. Shake bag to fully cover all slices.
Cover cookie sheet with tin foil and lay out all covered slices. Bake for 10-15 minutes, turn over, then another 10-15 minutes.
Meanwhile, put a layer of tomato sauce (use whatever brand you like best) to bottom of 9 x 13 baking pan (i line mine with parchment paper to make clean-up a snap)
Take eggplant out of oven, and put a layer on top of sauce, then sprinkle with cheese. Repeat layers--sauce, eggplant, cheese. Top with thin layer of sauce and cheese. Put back in oven long enough to melt cheese--10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CATRELLE83.
Dredge eggplant slices through egg, shaking off excess. Put slices in ziplock bag and add bread crumbs. Shake bag to fully cover all slices.
Cover cookie sheet with tin foil and lay out all covered slices. Bake for 10-15 minutes, turn over, then another 10-15 minutes.
Meanwhile, put a layer of tomato sauce (use whatever brand you like best) to bottom of 9 x 13 baking pan (i line mine with parchment paper to make clean-up a snap)
Take eggplant out of oven, and put a layer on top of sauce, then sprinkle with cheese. Repeat layers--sauce, eggplant, cheese. Top with thin layer of sauce and cheese. Put back in oven long enough to melt cheese--10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CATRELLE83.
Nutritional Info Amount Per Serving
- Calories: 397.3
- Total Fat: 12.2 g
- Cholesterol: 55.5 mg
- Sodium: 1,569.1 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 7.8 g
- Protein: 20.2 g