Baked eggplant parmesan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 294.6
- Total Fat: 12.9 g
- Cholesterol: 90.9 mg
- Sodium: 835.7 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 6.5 g
- Protein: 15.3 g
View full nutritional breakdown of Baked eggplant parmesan calories by ingredient
Introduction
Eggplant slice breaded and baked create this yummy version of eggplant parmesan. Eggplant slice breaded and baked create this yummy version of eggplant parmesan.Number of Servings: 6
Ingredients
-
2 medium eggplant-peeled and sliced 1/2" thick
2 eggs-beaten
1/2 c seasoned bread crumbs
1 lg can of tomato sauce with onion and garlic (pick your favorite)
2 c shredded mozzarella
olive oil/cooking spray as needed
Directions
Preheat oven to 450 degrees.
Prepare eggplant slice by salting generously and allowing to drain in a collander for 20-30 minutes.
Rinse and pat slices dry.
Pour beaten eggs and bread crumbs into separate gallon bags for breading.
Toss eggplant slice in egg bag then bread crumb bag
Place all slices on baking sheet that has just enough olive oil to cover.
Bake at 450 for 7-10 minutes per side.
Turn oven down to 375
Spread layer of tomato sauce in a baking dish. I used a 13 x 9
Layer eggplant slice over sauce.
Cover with some of the mozzarella and top with sauce.
Repeat eggplant layer, sauce and top with remaining cheese.
bake at 375 for 30 minutes or until cheese is melty and bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KIAIJANE.
Prepare eggplant slice by salting generously and allowing to drain in a collander for 20-30 minutes.
Rinse and pat slices dry.
Pour beaten eggs and bread crumbs into separate gallon bags for breading.
Toss eggplant slice in egg bag then bread crumb bag
Place all slices on baking sheet that has just enough olive oil to cover.
Bake at 450 for 7-10 minutes per side.
Turn oven down to 375
Spread layer of tomato sauce in a baking dish. I used a 13 x 9
Layer eggplant slice over sauce.
Cover with some of the mozzarella and top with sauce.
Repeat eggplant layer, sauce and top with remaining cheese.
bake at 375 for 30 minutes or until cheese is melty and bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KIAIJANE.
