Eggplant Parmigiana
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 321.8
- Total Fat: 12.9 g
- Cholesterol: 69.2 mg
- Sodium: 1,117.7 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 6.4 g
- Protein: 15.3 g
View full nutritional breakdown of Eggplant Parmigiana calories by ingredient
Introduction
Love this! I good substitute to regular lasagna! Love this! I good substitute to regular lasagna!Number of Servings: 4
Ingredients
-
1 medium eggplant
1 egg w/ 2 TBS. water
1/2 c. italian bread crumbs
2 c. spaghetti sauce
1 c. grated mozz cheese
3 tbs. grated parm cheese
Preheat oven to 375 degrees. Grease 2 baking pans. Peel eggplant, cut into 1/2 in. thick slices. Coat slices in egg and then bread crumbs, arrange on baking sheets. Bake 30 min., then turn slices over, bake until brown (about 10 min.). Remove from oven, leave oven on. Spoon a couple tbs. of the sauce on the bottom of a 8x8 baking dish, arrange half the eggplant in a single layer over sauce. Top with half of sauce and half of mozz cheese, repeat. Sprinkle parm cheese. Bake COVERED until heated through and cheese is melted. About 30-40 min. Let stand for about 5 min. before serving.
Directions
Serving Size: Makes 4 LARGE servings!
Number of Servings: 4
Recipe submitted by SparkPeople user ANNAFRECKER.