Baked Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 333.3
- Total Fat: 13.7 g
- Cholesterol: 83.3 mg
- Sodium: 1,114.9 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 6.3 g
- Protein: 19.0 g
View full nutritional breakdown of Baked Eggplant Parmesan calories by ingredient
Number of Servings: 9
Ingredients
-
* 2 lage eggplants sliced 1/2" thick
* 2 eggs, beaten
* 2 cups Italian seasoned bread crumbs
* 3 cups spaghetti sauce, divided
* 1 (12 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
Directions
1. Slice and salt eggplant. let stand for 1 hour. Preheat oven to 400 degrees F
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Serving Size: makes 9 large servings
Number of Servings: 9
Recipe submitted by SparkPeople user ENGK916.
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Serving Size: makes 9 large servings
Number of Servings: 9
Recipe submitted by SparkPeople user ENGK916.