No Tomato Sauce Eggplant Parmesean

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 236.9

Total Fat: 14.6 g
Cholesterol: 70.8 mg
Sodium: 204.9 mg
Total Carbs: 16.9 g
Dietary Fiber: 5.3 g
Protein: 13.4 g

View full nutritional breakdown of No Tomato Sauce Eggplant Parmesean calories by ingredient

Introduction

YUM! A new twist on Eggplant PArmesean--without the heavy sauce YUM! A new twist on Eggplant PArmesean--without the heavy sauce

Minutes to Prepare: 30

Minutes to Cook: 25

Number of Servings: 6

Ingredients

Eggplant

Spinach

Chopped Mushrooms

Beaten Eggs

Parmesean Cheese

Mozarella Cheese Shredded

Parsley

Bread Crumbs

Garlic

Olive Oil

Directions

Preheat oven to 375

Slice eggplant long ways
Beat eggs, parmesean Cheese, salt, pepper, and a little water together.
Spray hot pan
Coat the eggplant slices in the egg mixture
put in the pan
let eggplant stay on one side, until brown then turn.

Chop Spinach, mushrooms, and parsley and garlic
Mix with parmesean cheese, mozzarella (shredded) and 1 tbsp of olive oil.
When eggplant are finished, layer the eggplant and spinach alternating. When finished (I usually get 3 layers)
Mix the bread crumbs and a little more cheese into the remaining mixture and mix with the remaining egg. Spread over the tope. Bake at 375 for about 25 mintues

Serving Size: Makes 6 5 oz servings

Number of Servings: 6

Recipe submitted by SparkPeople user NANINEIB.