Individual Pan Eggplant Parmesan


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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 699.9
  • Total Fat: 24.6 g
  • Cholesterol: 60.6 mg
  • Sodium: 3,547.7 mg
  • Total Carbs: 83.8 g
  • Dietary Fiber: 15.9 g
  • Protein: 60.1 g

View full nutritional breakdown of Individual Pan Eggplant Parmesan calories by ingredient


Introduction

Absolutely fantastic!! In an individual pan for only 650 calories...if half of it fills you up, you have the other half for lunch the next day! Absolutely fantastic!! In an individual pan for only 650 calories...if half of it fills you up, you have the other half for lunch the next day!
Number of Servings: 1

Ingredients

    One half a large eggplant
    84 grams of mozzerella cheese
    8 grams of parmesan cheese
    3 servings of hunts four cheese tomato sauce
    2 servings of italian seasoned bread crumbs
    Olive oil cooking spray
    1/2 serving of egg whites
    Basil, Garlic powder and onion powder

Directions

Preheat oven to 375. Peel the eggplant, slice the eggplant thinly. Coat the eggplant pieces in egg white then bread crumbs. Repeat with all eggplant pieces and then spray one side with olive oil cooking spray (0 calories). Put in a skillet on medium high heat for about 4 minutes or until it begins to darken a bit (but not burn) and get a bit crispier. Spray the side facing up of the eggplant in the pan and then flip. Cook through and repeat for all pieces. Layer the cooked pieces as follows: eggplant, sauce, cheese and then top each layer with a sprinkling of garlic powder, onion powder and basil. Make sure the top layer is cheese with a good coating of sauce underneath. Put tin foil over the individual baking tin. Bake at 375 for 35-45 minutes. In the last 15 minutes, take off tin foil covering.

Serving Size: 1 serving in individual tin

Number of Servings: 1

Recipe submitted by SparkPeople user GRIMANATOMY.