Homemade Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 230.0
  • Total Fat: 4.5 g
  • Cholesterol: 8.0 mg
  • Sodium: 1,230.0 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 15.0 g

View full nutritional breakdown of Homemade Eggplant Parmesan calories by ingredient
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Number of Servings: 1


    1 Eggplant
    2 Tbsp Parmesan Cheese
    1/2 cup of Light Ragu Tomato and Basil
    1/2 cup Egg Beaters
    1 cup seasoned bread crumbs
    cooking spray


1 serving = 8 ounces of cooked eggplant (not sauce or cheese included)

*Prep time will depend on how long moisture takes to be absorbed

1. Cut eggplant into ½” thick pieces
2. Sprinkle salt on each side, lay paper towels on bottom and top to aborb moisture
3. When moistures absorbed, dip each slice into the egg beaters
4. Putting them into the bread crumb mixture
5. Spray pan with cooking-spray and cook each slice until golden brown on outside (Medium heat)
6. When all are done, place on a sheet pan covered with aluminum foil
7. Bake for 10 minutes, add cheese (optional)

Finish each 8 oz serving of eggplant with ½ cup of light Ragu (Tomato & Basil)
Add Parmesan cheese if you didn’t bake with cheese (Optional)

Number of Servings: 1

Recipe submitted by SparkPeople user BILLYHO2008.

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