Eggplant Parm - Baked Not Fried

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 314.4
  • Total Fat: 3.2 g
  • Cholesterol: 6.9 mg
  • Sodium: 1,376.1 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 22.0 g

View full nutritional breakdown of Eggplant Parm - Baked Not Fried calories by ingredient



Number of Servings: 3

Ingredients

    1 spray cooking spray
    1 medium eggplant
    1/4 tsp garlic powder
    1 tsp italian seasoning
    2 large egg whites
    1 1/2 cups canned tomato sauce
    1 cup shredded fat-free mozzarella cheese
    2/3 cup seasoned bread crumbs

Directions

Preheat oven to 350 degrees. Coat a baking dish with cooking spray. Combing bread crumbs with italian seasoning and garlic powder in a medium-sized bowl. Remove skin from eggplant and trim into thin slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until thoroughly browned, about 20-25 minutes flipping once. Place a layer of eggplant on bottom of baking dish, then layer 1/3 tomato sauce and 1/3 mozzarella cheese. Repeat two times. Bake until cheese melts and sauce bubbles, about 10 minutes. Serves 3 people.

Number of Servings: 3

Recipe submitted by SparkPeople user WWCOLLEGEGIRL.