Eggplant Parmesan
- Number of Servings: 3
Ingredients
Directions
1 eggplant2T chickpea flouregg wash:1/4c of egg substitutewaterbreading:2 slices of Sara Lee delightful bread (ground)2T pine nuts ground3T reduced fat parmesan cheeseHunt's No sugar added pasta saucefat free mozzarella
Cut eggplant into slices, salt and lay out to drain off.
Dredge eggplant in flour, dip into egg wash and cover with breadcrumbs. Fry on pancake griddle with no oil until dark brown on each side. Pour 3/4 C of sauce in casserole dish, lay eggplant pieces on top, top with more sauce and finally mozzarella. Bake at 350 until heated through.
Number of Servings: 3
Recipe submitted by SparkPeople user DMDANN.
Dredge eggplant in flour, dip into egg wash and cover with breadcrumbs. Fry on pancake griddle with no oil until dark brown on each side. Pour 3/4 C of sauce in casserole dish, lay eggplant pieces on top, top with more sauce and finally mozzarella. Bake at 350 until heated through.
Number of Servings: 3
Recipe submitted by SparkPeople user DMDANN.
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 5.4 g
- Cholesterol: 2.5 mg
- Sodium: 839.4 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.9 g
- Protein: 16.6 g
Member Reviews