baked eggplant parmesan with spinach
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 329.8
- Total Fat: 23.1 g
- Cholesterol: 22.0 mg
- Sodium: 862.5 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 5.8 g
- Protein: 11.9 g
View full nutritional breakdown of baked eggplant parmesan with spinach calories by ingredient
Number of Servings: 4
Ingredients
-
1 large eggplant, unpeeled, cut into 1/2 inch slices
olive oil
2 C fresh spinach, chopped
1 clove garlic, minced
marinara sauce
mozzarella or italian blend of cheeses
2 Tbsp parmesan cheese
Directions
Saute spinach and garlic until spinach is slightly wilted. Set aside.
Preheat oven to 425. Slice eggplant into 1/2 inch slices, brush with olive oil on both sides and put on a cookie sheet. Bake for 20-25 mins until fairly soft (not mushy) and lightly browned. Remove from oven.
In a 8x8 casserole (or similar size), spread a thin layer of marinara sauce. Layer eggplant, marinara, cheese and spinach. Repeat. Sprinkle top with mozzarella and parmesan. Return to oven until hot and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user LUVALAB.
Preheat oven to 425. Slice eggplant into 1/2 inch slices, brush with olive oil on both sides and put on a cookie sheet. Bake for 20-25 mins until fairly soft (not mushy) and lightly browned. Remove from oven.
In a 8x8 casserole (or similar size), spread a thin layer of marinara sauce. Layer eggplant, marinara, cheese and spinach. Repeat. Sprinkle top with mozzarella and parmesan. Return to oven until hot and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user LUVALAB.