Eggplant Parmesan
- Number of Servings: 4
Ingredients
1 eggplant1 jar spaghetti sauce1/2 cup Parmesan cheese, grated1 cup part-skim mozzarella cheeseBasil, chopped1 Cup bread crumbs1 egg1.2 lbs angel hair pasta
Preheat oven to 350 degrees. Place Tinfoil onto a cookie sheet and spray with Pam.
Wisk the egg and slice the eggplant. Dip the eggplant slices into the egg and then into the breadcrumbs. Coat both sides. Place on the tinfoil lined baking pan. Repeat until all slices have been coated.
Bake in over for 5 minutes. Flip the eggplant slices over and bake another 5 minutes.
Place some of the spaghetti sauce on the bottom of a 8x8 glass baking dish. Layer the eggplant, cheese, sauce and basil. Repeat.
Cover with tinfoil and place in the 350 degree oven for 35 minutes while removing the tinfoil in the last 5 minutes.
While eggplant is baking, boil your water and cook the pasta according to package directions.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user WLWISEMAN1124.
Wisk the egg and slice the eggplant. Dip the eggplant slices into the egg and then into the breadcrumbs. Coat both sides. Place on the tinfoil lined baking pan. Repeat until all slices have been coated.
Bake in over for 5 minutes. Flip the eggplant slices over and bake another 5 minutes.
Place some of the spaghetti sauce on the bottom of a 8x8 glass baking dish. Layer the eggplant, cheese, sauce and basil. Repeat.
Cover with tinfoil and place in the 350 degree oven for 35 minutes while removing the tinfoil in the last 5 minutes.
While eggplant is baking, boil your water and cook the pasta according to package directions.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user WLWISEMAN1124.
Nutritional Info Amount Per Serving
- Calories: 632.1
- Total Fat: 17.0 g
- Cholesterol: 75.1 mg
- Sodium: 1,996.7 mg
- Total Carbs: 88.9 g
- Dietary Fiber: 12.9 g
- Protein: 31.5 g
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