Baked Eggplant Parm

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 331.9
  • Total Fat: 2.9 g
  • Cholesterol: 1.1 mg
  • Sodium: 928.4 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 24.7 g

View full nutritional breakdown of Baked Eggplant Parm calories by ingredient
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Number of Servings: 2


    1 small-Med Eggplant
    3/4 cup bread crumbs
    .5 FF Mozzerella
    1/2 cup egg Sub
    Homemade Tomato Sauce


Peel, Slice and salted Egg plant, Rinse and dry eggplant. Bread in egg and crumbs. Spread on pam sprayed baking sheet. Spray tops. Bake @ 425 until golden brown. 15 Min or so.
Layer with sauce and cheese, ending with cheese. Cover with Foil. Bake at 350 for 35-45 until tender.

Serving Size: 4 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LINDAA63.

TAGS:  Vegetarian Meals |

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