Eggplant Parmesan 6 servings

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 161.4
  • Total Fat: 2.8 g
  • Cholesterol: 7.5 mg
  • Sodium: 315.6 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 9.2 g

View full nutritional breakdown of Eggplant Parmesan 6 servings calories by ingredient


Introduction

6 servings 6 servings
Number of Servings: 6

Ingredients

    Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb (remove)
    Egg white, fresh, 2 large (remove)
    *Bread Crumbs ( Plain ), .5 cup (remove)
    *Crushed Tomatoes "Great Value" (entire 28 oz can), 13 serving (remove)
    *Basil, Fresh, .25 cup (remove)
    *cheese, mozarella (aldi) 1/2 cup, .50 serving (remove)
    *Crystal Farms Shaved Parmesan Cheese Cup 1/4 cup (5 oz), 1 serving (remove)
    *Garlic (1 clove), 4 serving (remove)
    *1/2 cup onion, chopped

Tips

Can use freeze dried basil for quick prep (used just like fresh; this is NOT dry basil but FREEZE DRIED basil)


Directions

400º preheat. line bake sheet w/ foil & spray. Beat whites and 2T water until foamy. Dip eggplant slices in whites then crumbs (press to adhere). Place on sheet and spray tops. Bake 30 min, turning after 20 min til golden brown/cooked. Saute onion and garlic. IN bowl, stir tomatoes/juice, basil, salt/pepper, garlic & onions. Spoon 3T of tomato mix into bottom of 9" bake dish. Place half eggplant over sauce, add half tomato and half mozarella cheese. Repeat 2nd/final layer of all. Sprinkle parmesan on top. Bake 20 min until eggplant piping hot and sauce bubbly.

Serving Size: makes 6 single servings