Baked Eggplant Parm

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 367.5
  • Total Fat: 9.2 g
  • Cholesterol: 10.0 mg
  • Sodium: 1,374.8 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 15.3 g

View full nutritional breakdown of Baked Eggplant Parm calories by ingredient
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Number of Servings: 6


    2lb eggplant, peeled and thinly sliced
    2 eggs, beaten
    2 cups Italian seasoned bread crumbs
    3 cups spaghetti sauce, divided
    1/2 (16 ounce) package mozzarella cheese, shredded and divided
    1/4 cup grated Parmesan cheese, divided
    1/4 teaspoon dried basil


Number of Servings: 6

Recipe submitted by SparkPeople user MAMAGOOFY.


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