Eggplant parmesan made with Panko crumbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 pounds of eggplant, peeled and sliced into 1/4 " rounds2 cups of Panko bread crumbs1 cup egg substitute1/2 cup parmesan cheese, grated8 oz part sklm mozzarella, shredded2 16 oz jars of tomato sauce
Serves 8 large servings
Preheat oven to 350
put crumbs in a bowl and add parmesan.
pour egg substitute in another bowl.
dip eggplant into egg then crumbs. Put on baking sheet sprayed with non stick spray (you may need 2 baking sheets.
bake egg;ant 15 minutes each side, turning after the first 15 minutes.
remove from oven. Let cool slightly.
Pour a small amount of sauce, enough the coat bottom of a 9 x 13 baking dish.
put half eggplant in dish. Spread with half the sauce. Layer rest of eggplant and then the rest of the sauce. Top with Mozzarella.
Cover with foil.
Dish can be refrigerated now to be made at a later time.
When ready to bake, put in a 350 oven for about 30 minutes or until bubbly and hot.
Remove foil and slighty brown cheese if desired.
Let stand 10 minutes.
Serve with salad if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user JLYBN13.
Preheat oven to 350
put crumbs in a bowl and add parmesan.
pour egg substitute in another bowl.
dip eggplant into egg then crumbs. Put on baking sheet sprayed with non stick spray (you may need 2 baking sheets.
bake egg;ant 15 minutes each side, turning after the first 15 minutes.
remove from oven. Let cool slightly.
Pour a small amount of sauce, enough the coat bottom of a 9 x 13 baking dish.
put half eggplant in dish. Spread with half the sauce. Layer rest of eggplant and then the rest of the sauce. Top with Mozzarella.
Cover with foil.
Dish can be refrigerated now to be made at a later time.
When ready to bake, put in a 350 oven for about 30 minutes or until bubbly and hot.
Remove foil and slighty brown cheese if desired.
Let stand 10 minutes.
Serve with salad if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user JLYBN13.
Nutritional Info Amount Per Serving
- Calories: 298.9
- Total Fat: 10.2 g
- Cholesterol: 21.7 mg
- Sodium: 1,145.1 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 4.9 g
- Protein: 18.2 g
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