Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.2
  • Total Fat: 2.0 g
  • Cholesterol: 5.7 mg
  • Sodium: 226.0 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.5 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Number of Servings: 12


    * Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)
    * *Del Monte Petite Cut Diced Tomatoes, 3.5 cup (remove)
    * Mozzarella Cheese, part skim milk, 4 oz (remove)
    * Egg substitute, liquid (Egg Beaters), .33 cup (remove)
    * Bread crumbs, dry, grated, plain, .25 cup (remove)
    * Garlic powder, .25 tsp (remove)


Preheat oven to 350. Coat a 9x13 baking dish with cooking spray. Combine bread crumbs, italian seasoning, garlic powder in medium size bowl.
Peel eggplant, trim off ends and slice. Dip eggplant into egg beater then into bread crumbs. Lay in baking dish. Add diced tomatoes to the top and then sprinkle with cheese.
Baked 20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user MAMAOF3KIDDIES.

TAGS:  Fish | Dinner | Fish Dinner |

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