Eggplant Aldredo (Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 221.7
- Total Fat: 10.4 g
- Cholesterol: 100.8 mg
- Sodium: 921.2 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.7 g
- Protein: 10.0 g
View full nutritional breakdown of Eggplant Aldredo (Vegetarian) calories by ingredient
Introduction
Tastes delicious! Tastes delicious!Number of Servings: 8
Ingredients
-
1 jar Roasted Garlic Alfredo sauce (420 grams)
1 Eggplant, peeled
1 1/2cups Italian Seasoned Bread crumbs
1/2 cup grated Parmesan Cheese
3/4 cup Mushrooms, fresh
1 1/2 cups fresh Spinach
1/2 cup chopped Onion
3 Eggs
Tips
Play around with the recipe-- add or substitue any veggies you want!
Directions
Preheat oven to 350 degrees.
Thinnly slice egg plant lengthwise
Dip eggplant slices into egg then coat with bread crumbs. Place on a baking sheet and cook for 5 minutes per side.
Coat the bottom of a baking dish with garlic alfredo sauce.
Place a layer of cooked eggplant slices on the sauce. Layer the onions, mushrooms, and spinach on top of the eggplant. Sprinkle with half of the parmesan cheese. Top with remaining sauce, another layer of eggplant, and the remaining parmesan.
Bake for 30 minutes or until top starts to brown.
Thinnly slice egg plant lengthwise
Dip eggplant slices into egg then coat with bread crumbs. Place on a baking sheet and cook for 5 minutes per side.
Coat the bottom of a baking dish with garlic alfredo sauce.
Place a layer of cooked eggplant slices on the sauce. Layer the onions, mushrooms, and spinach on top of the eggplant. Sprinkle with half of the parmesan cheese. Top with remaining sauce, another layer of eggplant, and the remaining parmesan.
Bake for 30 minutes or until top starts to brown.