LC Eggplant Parmesan

LC Eggplant Parmesan
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 315.4
  • Total Fat: 26.0 g
  • Cholesterol: 108.5 mg
  • Sodium: 334.8 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.1 g

View full nutritional breakdown of LC Eggplant Parmesan calories by ingredient
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Number of Servings: 6


    2T heavy cream
    2T water
    2 eggs
    1 cup grated parmesan
    1 eggplant, sliced into 1/2" slices
    1 c crushed strained tomatoes
    2c shredded mozzarella
    6T (approx) olive oil


combine eggs, water and cream, whisk together in a flat bowl. Put 1/4c of parmesan in another flat bowl. Heat frying pan with 2T olive oil. Dip sliced eggplant in egg, then parmesan, then fry until golden. Don't let it burn! Repeat, adding more parmesan and oil as needed, unitl all eggplant slices are browned.

Grease small lasagna pan. layer eggplant, drizzle tomato, sprinkle parmesan (start with leftover from frying) and mozzarella. Keep layering until all eggplant is used (about 3 layers). Pour on rest of tomato, parmesan and mozzarella. Bake at 350 degrees for 30-45 minutes

Number of Servings: 6

Recipe submitted by SparkPeople user LINDART1.

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