Baked Eggplant Parmesan

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Nutritional Info

Servings Per Recipe: 9
Amount Per Serving
Calories: 307.5

Total Fat: 9.8 g
Cholesterol: 27.9 mg
Sodium: 623.4 mg
Total Carbs: 40.0 g
Dietary Fiber: 5.5 g
Protein: 16.3 g

View full nutritional breakdown of Baked Eggplant Parmesan calories by ingredient

Introduction

Remake of a recipe found at the taste of home web-site. Photo is from taste of home on-line also. Remake of a recipe found at the taste of home web-site. Photo is from taste of home on-line also.

Minutes to Prepare: 30

Minutes to Cook: 50

Number of Servings: 9

Ingredients

4 Large Egg Whites

3 Medium Eggplants, cut into 1/4 cubes

2 Cups Panko Bread Crumbs

2 jars (4.5 oz) sliced mushrooms, drained

1/2 tsp dried basil

1/8 tsp dried oregano

2 Cups (8 oz) shredded part skim mozarella cheese

1/2 Cup reduced fat parmesan cheese

2 1/2 Cups (24 oz) Spaghetti Sauce (calculated using Classico Tomato & Basil)

Cooking Spray

Directions

Place egg whites and bread crumbs in separate shallow bowls. Dip eggplant in egg whites, then coat in crumbs. Place on baking sheets coated with cooking spray and bake at 350 degrees for 20 minutes or until tender & golden brown, turning once.

In a small bowl, combine the mushrooms, basil & oregano. In another small bowl, combine mozzarella & parmesan cheeses.

Spread 1/2 cup spaghetti sauce into a 13 inch x 9 inch baking dish coated with cooking spray. Layer with 1/3 of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers two times.

Bake, uncovered, at 350 degrees for 30 minutes or until heated throughly & cheese is melted.

Serving Size: Calculated with 9 servings.

Number of Servings: 9

Recipe submitted by SparkPeople user BLESSEDMAMAW.