Eggplant Parmasean
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 179.7
- Total Fat: 7.9 g
- Cholesterol: 40.4 mg
- Sodium: 530.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.5 g
- Protein: 9.1 g
View full nutritional breakdown of Eggplant Parmasean calories by ingredient
Introduction
Eggplant parm -eggplant are baked, not fried Eggplant parm -eggplant are baked, not friedNumber of Servings: 18
Ingredients
-
3 fresh eggplant, peeled
2 jars traditional Ragu sauce
2 bags shredded mozzarella cheese
1 c breadcrumbs
2 eggs
Directions
peel eggplant, cut into slices, drain for about 30 minutes
dredge in egg, coat with breadcrumbs
back at 375 for 15 minutes per side
layer sauce, eggplant, cheese until the pan is full, ending with cheese on top
cover with foil
bake at 350 for 1 hour, the last 10 minutes without foil
Serving Size: 9x13 pan = 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user BFOX1105.
dredge in egg, coat with breadcrumbs
back at 375 for 15 minutes per side
layer sauce, eggplant, cheese until the pan is full, ending with cheese on top
cover with foil
bake at 350 for 1 hour, the last 10 minutes without foil
Serving Size: 9x13 pan = 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user BFOX1105.