Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 292.8
- Total Fat: 11.7 g
- Cholesterol: 99.9 mg
- Sodium: 462.1 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 6.9 g
- Protein: 19.6 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Introduction
No Frying Needed. Reduces alot of the fat and calories but taste just like Mom would make. No Frying Needed. Reduces alot of the fat and calories but taste just like Mom would make.Number of Servings: 6
Ingredients
-
2 Peeled large eggplant
7 slices 1/4" thick white onion
2 large eggs
1/2 C Progresso Italian bread crumbs
1/2 tsp Extra Light olive oil
26 oz can Hunt's tomato sauce
3 tsp granulated sugar
10 oz Mozzarella cheese part skim
2 Tbsp Kraft Parmesan Cheese
Directions
Peel 2 large egg plants and slice into 1/4-1/2 inch slices. Beat 2 eggs and dip slices of egg plant into the eggs. Dredge slices into the bread crumbs that have been mixed with the parmesan cheese (2 tsp).
Spray 2 cookie sheets with non-stick spray and lay the breaded egg plant onto the cookie sheets.
Bake at 350 for 15 mins. Flip them over and bake for 15 mins more.
Cook the 7 slices of onion in 1/2 TBSP of extra light olive oil for about 5-10 minutes. Onions should be done but not like mush. Set aside when cooked.
In a 8 1/2 X 11 pan put a little of the tomato sauce on the bottom of the pan after you spray with the non-stick spray.
After the Egg plant is baked place a layer of egg plant over the sauce in the bottom of the pan.(over lapping a little if needed) Take 1/2 the onion mixture and scatter over the egg plant.
Put 4oz. of the shredded mozzarella over the egg plant and sprinkle 1 tsp of parmesan over this layer. Mix 3 tsp of sugar into tomato sauce then top eggplant wtih 1/2 of the tomato sauce. Repeat another layer of eggplant, onions, cheeses and sauce. Cook 20 minutes covered with aluminum wrap and then uncover and cook another 20 sprinkling 2oz of Mozzarella on top. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user FAYANDDAVE.
Spray 2 cookie sheets with non-stick spray and lay the breaded egg plant onto the cookie sheets.
Bake at 350 for 15 mins. Flip them over and bake for 15 mins more.
Cook the 7 slices of onion in 1/2 TBSP of extra light olive oil for about 5-10 minutes. Onions should be done but not like mush. Set aside when cooked.
In a 8 1/2 X 11 pan put a little of the tomato sauce on the bottom of the pan after you spray with the non-stick spray.
After the Egg plant is baked place a layer of egg plant over the sauce in the bottom of the pan.(over lapping a little if needed) Take 1/2 the onion mixture and scatter over the egg plant.
Put 4oz. of the shredded mozzarella over the egg plant and sprinkle 1 tsp of parmesan over this layer. Mix 3 tsp of sugar into tomato sauce then top eggplant wtih 1/2 of the tomato sauce. Repeat another layer of eggplant, onions, cheeses and sauce. Cook 20 minutes covered with aluminum wrap and then uncover and cook another 20 sprinkling 2oz of Mozzarella on top. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user FAYANDDAVE.