Eggplant Parmigiana Petey's way
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Eggplant 1 jar (26oz) fav pasta sauce1/3c seasoned breadcrumbs2t Italian seasoning1T Parmesan cheese, grated 1/4t garlic powder2 lg egg whites lightly beaten1c mozzarella cheese shreddedcooking spray1c sliced fresh mushrooms1/2 med onion sliced 1T olive oil
Preheat oven to 350*.
Combine breadcrumbs, Parmesan, Italian seasoning and garlic for breading eggplant. Peel and slice eggplant into 1/4" slices. Coat eggplant slices in lightly beaten egg whites and coat with breadcrumb mixture. Place breaded eggplant slices on a non-stick cookie sheet and bake for 10-20min or until golden brown.
While that is cooking add olive oil, onion and mushrooms and saute' (med-high heat) till mushrooms are cooked then add pasta sauce.
When eggplant is done place a layer of eggplant in a baking dish and layer with pasta sauce and mozzarella as desired. Place back in oven about 10 min or until sauce and cheese are bubbly.
Makes about 6 servings. Hope you Enjoy!!
Number of Servings: 6
Recipe submitted by SparkPeople user PETEY-Q.
Combine breadcrumbs, Parmesan, Italian seasoning and garlic for breading eggplant. Peel and slice eggplant into 1/4" slices. Coat eggplant slices in lightly beaten egg whites and coat with breadcrumb mixture. Place breaded eggplant slices on a non-stick cookie sheet and bake for 10-20min or until golden brown.
While that is cooking add olive oil, onion and mushrooms and saute' (med-high heat) till mushrooms are cooked then add pasta sauce.
When eggplant is done place a layer of eggplant in a baking dish and layer with pasta sauce and mozzarella as desired. Place back in oven about 10 min or until sauce and cheese are bubbly.
Makes about 6 servings. Hope you Enjoy!!
Number of Servings: 6
Recipe submitted by SparkPeople user PETEY-Q.
Nutritional Info Amount Per Serving
- Calories: 211.7
- Total Fat: 9.6 g
- Cholesterol: 15.4 mg
- Sodium: 679.5 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.5 g
- Protein: 11.1 g
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