Fast and Easy Eggplant Parmesan with Spaghetti

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 412.7
  • Total Fat: 12.0 g
  • Cholesterol: 12.0 mg
  • Sodium: 838.5 mg
  • Total Carbs: 60.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 16.9 g

View full nutritional breakdown of Fast and Easy Eggplant Parmesan with Spaghetti calories by ingredient
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Number of Servings: 10


    1 large eggplant, peeled and sliced
    1 jar Ragu Chunky Sauce
    1 cup Progresso Italian Bread Crumbs
    1 cup Egg Beaters
    1 6 oz. package Part-skim Mozzarella (slices
    1 cup shredded Parmesan Cheese
    1 16 oz. box Publix Thin Spaghetti


Preheat oven to 350 degrees
Peel eggplant and cut in 1/4" slices
Dip in egg beater and dredge in bread crumbs
Brown eggplant on both sides
Put 1 cup of chunky sauce in bottom of 9 x 13 bake pan.
Layer browned eggplant with half of remaining sauce.
Place slices of Mozzarella on top and cover with remaining sauce.
Sprinkle with Parmesan.
Bake for one hour or until Parmesan is browned and sauce is bubbling.
Serve over spaghetti.

Number of Servings: 10

Recipe submitted by SparkPeople user FRICKREH53.

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