Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.7
  • Total Fat: 21.2 g
  • Cholesterol: 16.4 mg
  • Sodium: 678.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Number of Servings: 4


    1 eggplant
    1/2 c skim milk
    3/4 c seasoned breadcrumbs
    4 Tbs olive oil
    Spaghetti squash
    Spaghetti sauce
    4 oz mozzarella cheese


Preheat oven to 350 degrees.

Slice eggplant into rounds. Dip each round in milk then cover with breadcrumbs. Heat oil in frying pan and brown slices of eggplant.

Cover the bottom of a baking dish with a small amount of sauce. Put the browned eggplant slices in dish. Cover with spaghetti sauce and top with mozzarella cheese.

Bake at 350 degrees for about 30 minutes or until cheese is brown and melted.

Cook and use fork to remove the 'noodles' from the spaghetti squash. (cut in half and cook for 8 minutes in microwave. Place 1/4 of 'noodles' on each plate and top with slices of eggplant and sauce.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RDGLGG.

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