Eggplant Parmesan Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 309.2
- Total Fat: 15.4 g
- Cholesterol: 47.4 mg
- Sodium: 1,390.7 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 7.3 g
- Protein: 10.7 g
View full nutritional breakdown of Eggplant Parmesan Casserole calories by ingredient
Number of Servings: 10
Ingredients
-
2 large eggplant
8 c. vegetable spaghetti sauce
8 oz. shredded marbled Colby Montery Jack cheese
2 c. seasoned bread crumbs
6 T. extra light olive oil
2 large eggs beaten with water
1 T. garlic powder
salt to taste
Directions
Brush olive oil on cookie sheets, Thinly slice eggplant, dip in egg, then dip in breadcrumbs and place on cookie sheets. Bake at 500 degrees for approx. 15 min. flip over bake until golden brown and crisp.
in a 9 x 13 casserole pan, spoon some of the spaghetti sauce on bottom of pan and spread, add a layer of eggplant and cheese and continue layering with sauce until pan is full. Cover with foil and Bake at 350 degrees for about 20 minutes until heated through.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user VIRGINIAKW.
in a 9 x 13 casserole pan, spoon some of the spaghetti sauce on bottom of pan and spread, add a layer of eggplant and cheese and continue layering with sauce until pan is full. Cover with foil and Bake at 350 degrees for about 20 minutes until heated through.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user VIRGINIAKW.