Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 252.1
- Total Fat: 8.6 g
- Cholesterol: 29.7 mg
- Sodium: 524.1 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 4.8 g
- Protein: 13.0 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Number of Servings: 9
Ingredients
-
2 eggplants, sliced
4 egg whites
2 cups breadcumbs
1/2 cup part skim mozarella, shredded
2 tbsp chopped, fresh basil
1 cup part skim ricotta cheese
9 slices fresh mozarella cheese
---
Directions
Preheat oven to 350 degrees.
Slice the eggplant, dip in egg then breadcrumbs and place on a baking sheet.
Bake for 20 minutes, then flip and bake for 20 more minutes.
Spray the bottom of a baking dish with non-stick spray. Place a layer of eggplant, followed by some sauce, the ricotta cheese, and half the shredded mozzarella.
Keep layering until everything is used up. Finish wish the rest of the sauce, the chopped basil and the fresh mozzarella cheese.
Bake for 30 minutes, or until everything is melted. Let cool for 20 minutes before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user COMPASSLOST1.
Slice the eggplant, dip in egg then breadcrumbs and place on a baking sheet.
Bake for 20 minutes, then flip and bake for 20 more minutes.
Spray the bottom of a baking dish with non-stick spray. Place a layer of eggplant, followed by some sauce, the ricotta cheese, and half the shredded mozzarella.
Keep layering until everything is used up. Finish wish the rest of the sauce, the chopped basil and the fresh mozzarella cheese.
Bake for 30 minutes, or until everything is melted. Let cool for 20 minutes before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user COMPASSLOST1.