Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant (about 1lb), sliced1/2 lb. sliced fresh mushrooms1/2 cup grated parmesan cheese1 1/2 cups shredded fat-free mozzarella cheese1 jar (26 oz.) spaghetti sauce
Preheat oven to 400F. Spray 13x9-inch baking pan with cooking spray. Place half each of the eggplant and mushrooms in prepared pan; top with layers of one-third each of the cheese. Repeat all layers. Top evenly with spaghetti sauce; cover with foil. Bake 35 minutes. Remove foil. Sprinkle casserole with remaining cheeses. Bake, uncovered, an additional 5 minutes or until mozzarella is melted.
Serve with a mixed green salad.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYW422.
Serve with a mixed green salad.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYW422.
Nutritional Info Amount Per Serving
- Calories: 81.7
- Total Fat: 3.1 g
- Cholesterol: 6.6 mg
- Sodium: 292.2 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.9 g
- Protein: 6.7 g
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