Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 431.7
  • Total Fat: 18.5 g
  • Cholesterol: 115.0 mg
  • Sodium: 1,389.6 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 5.1 g
  • Protein: 25.8 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Really awesome! Really awesome!
Number of Servings: 8


    2 eggplant - medium size, sliced thinly
    2 eggs - beaten
    2 cups Italian seasoned bread crumbs
    1/2 large white onion
    2 zuchinni - small
    2 summer squash - small
    1 clove garlic (or to taste)
    6 cus spagetti sauce (tomato / basil)
    16 oz pkg. mozzerally cheese, low fat, divided, shreeded
    1/4 cup parmesan cheese, divided
    1/2 tsp. dried basil


Preheat oven to 350 degrees
Dip eggplant slices in egg, and then in bread crumbs, Place a single layer on a baking sheet and bake for 5 - 7 minutes on each side
In a frying pan with 2 TBSP olive oil, cook onion, zuchini, and summer squash with garlic for approx 10 minutes - or until crunchy done - not completely done.
in a 9x13 in. baking dish, spread spagetti sauce to cover the bottom (3 cups), place a layer of egglplant slices in the sauce. Springle with mozzella and parmession cheeses.
Place entire amount of summer squash and zuchini mixture in middle - spread evenly on top of cheeses across pan.
Repeat with final layer of spagetti sauce (3 cups), eggplant, mozzerela cheese (8 oz), and parmesian cheese (1/8th cup).
Sprinkle dried basil across top of pan.
Bake in pre-heated oven for 35 - 40 minutes, until top is golden brown.

Makes 8 servings.
(For 4 servings, cut recipe in half)

Number of Servings: 8

Recipe submitted by SparkPeople user DONNAFORJESUS.

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