Roasted Eggplant Parmesan w/ Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 230.5
  • Total Fat: 10.3 g
  • Cholesterol: 30.6 mg
  • Sodium: 668.3 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 15.8 g

View full nutritional breakdown of Roasted Eggplant Parmesan w/ Spaghetti Squash calories by ingredient
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Number of Servings: 5


    1 Eggplant, cut into 3/4 inch discs
    marinara sauce
    shredded parmesan cheese
    shredded reduced fat part skim mozzarella cheese
    1 Spaghetti squash
    sea salt


Heat oven to 350. Cut spaghetti squash in half. Spray baking sheet with olive oil spray and place squash cut sides down on sheet. Bake for 35 minutes. Allow to cool for about 15 minutes and then scrape out the meat of the squash.

Heat oven to 400. Cut eggplant into approximately 3/4 inch thick discs. Spray both sides of the discs with olive oil spray. Sprinkle with the sea salt. Bake for 20 minutes. Remove from oven and spoon marinara sauce onto each disc. Then, cover with the mozzarella and parmesan cheeses. Return to oven for 7 minutes.

Serve over bed of spaghetti squash.

Serving Size: makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user PAGANCENTAUR.

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