EASY BAKED EGGPLANT PARMESAN

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.4
  • Total Fat: 21.0 g
  • Cholesterol: 132.6 mg
  • Sodium: 1,218.0 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 9.4 g
  • Protein: 22.3 g

View full nutritional breakdown of EASY BAKED EGGPLANT PARMESAN calories by ingredient


Introduction

This recipe is from Whole Foods recipes.
For an easy side dish that's a great match for this cheesy, baked eggplant parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice This recipe is from Whole Foods recipes.
For an easy side dish that's a great match for this cheesy, baked eggplant parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice
Number of Servings: 4

Ingredients

    1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
    2 eggs, beaten with a fork
    1 1/2 cups panko bread crumbs (sundried tomato or plain)
    2 tablespoons extra-virgin olive oil*
    1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
    1 cup shredded mozzarella cheese*
    1/2 cup shredded parmesan cheese

Directions

Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

WF web site lists this as 404 calories pp however, I trust the SP food calculator. better to plan over than under!

Number of Servings: 4

Recipe submitted by SparkPeople user RACHAELK247.