baked eggplant parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.3
  • Total Fat: 15.5 g
  • Cholesterol: 66.5 mg
  • Sodium: 740.4 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 7.0 g
  • Protein: 20.7 g

View full nutritional breakdown of baked eggplant parmesan calories by ingredient


Introduction

lighter version, but deliciious lighter version, but deliciious
Number of Servings: 4

Ingredients

    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
    Olive Oil, 1 tbsp (remove)
    *Hunt's Spaghetti Sauce (Garlic&Herb)(1/2c), 3 serving (remove)
    Spinach, frozen, .50 package (10 oz) yields (remove)
    Onions, raw, .50 cup, chopped (remove)
    Nutmeg, ground, .25 tbsp (remove)
    Ricotta Cheese, part skim milk, .80 cup (remove)
    Mozzarella Cheese, part skim milk, 6 oz (remove)
    Egg, fresh, .50 large (remove

Directions

Slice & bake eggplant in 350 oven @15 or 20 minutes till softened. Spray 1/2 T olive oil on the slices. You can sprinke with seasoning salt if you'd like.
Spray a glass 8 x 8 inch pan with Pam and cover the bottom with a little of the sauce. Soften the onions in the microwave in 1/2 T of olive oil. Let the frozen spinach thaw & remove excess moisture. Mix the onions, ricotta, egg, spinach and nutmeg in a bowl. Layer the eggplant, then this mixture, then sauce and another layer of eggplant. Finish with a topping of sauce & Mozzarella. Bake in a 350 oven till brown @30 minutes. I often cover it with foil for the first 20 minutes and then remove to brown the top.

Number of Servings: 4

Recipe submitted by SparkPeople user SISSYB3.

TAGS:  Vegetarian Meals |