Eggplant Parmigiana

Name: Eggplant Parmigiana Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 sprays cooking spray; 1/3 cup seasoned bread crumbs Italian-style; 1 Tbsp grated Parmesan cheese; 1 tsp Italian seasoning; 1/4 tsp garlic powder; 1 medium raw eggplant; 2 large egg white(s) lightly beaten; 1 1/2 cup canned tomato sauce; 1/2 cup part-skim mozzarella cheese shredded

(3)

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 4

Ingredients

1 sprays cooking spray 1/3 cup seasoned bread crumbs, Italian-style 1 Tbsp grated Parmesan cheese 1 tsp Italian seasoning 1/4 tsp garlic powder 1 medium raw eggplant 2 large egg white(s), lightly beaten 1 1/2 cup canned tomato sauce 1/2 cup part-skim mozzarella cheese, shredded

Directions

Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTHECOOK.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 286.1
Total Fat: 7.8 g
Cholesterol: 17.8 mg
Sodium: 1,263.6 mg
Total Carbs: 39.1 g
Dietary Fiber: 6.0 g
Protein: 16.3 g

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Member Reviews

CD1720113
I've made this recipe before just the way it's listed and I love it! Thanks so much for posting here. - 8/27/12
NANCYDREW8
I think the ingredient amounts are way off on this recipe, which means the calorie count is way off as well. - 2/16/09
JBEAR1208
I liked this recipe very much.... fairly easy. Even though it takes a little bit longer, I much prefered baking the eggplant rather than frying. My only suggestion would be to sweat the eggplant for 30 minutes with seasalt prior to preparing. Thanks for sharing! - 11/5/08