EggPlant Parmigiana
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 354.4
- Total Fat: 20.4 g
- Cholesterol: 64.5 mg
- Sodium: 786.9 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 5.5 g
- Protein: 18.5 g
View full nutritional breakdown of EggPlant Parmigiana calories by ingredient
Introduction
Delicious! If you are using regular spaghetti sauce this will cut out an hour of the prep time, making it a fast dinner! Delicious! If you are using regular spaghetti sauce this will cut out an hour of the prep time, making it a fast dinner!Number of Servings: 6
Ingredients
-
3 cups Italian Tomato Sauce or Spaghetti Sauce
2 small unpeeled Eggplants
1 large egg
2 tablespoons water
1.5 cups Quaker Oats
1/3 cup grated Parmesan Cheese
1/4 Cup Olive Oil or Vegetable Oil
2 Cups Shredded Mozzarella Cheese (8 oz)
Directions
1) Make Italian Sauce I have also uploaded this recipie and it is wonderful!
2) Heat Oven to 350
3) Cut Eggplant into 1/4 inch slices. Mix egg and water. Oat crumbs and Parmesan Cheese. DIp Eggplant into egg mixture, then coat with oat mixture.
4) Heat oil in 12 inch skillet over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.
5) PLace half of the eggplant in ungreased rectangular baking dish. 11x7x1 1/2 inches overlapping slices slighty. Spoon half of the sauce over eggplant. Sprinkly with 1 cup of the mozzarella cheese . Repeart with remaining eggplant , sauce and cheese.
6) Bake uncovered about 25 min or until sauce is bubbly and cheese is slightly brown.
Number of Servings: 6
Recipe submitted by SparkPeople user CHUNKYMONKEYLVR.
2) Heat Oven to 350
3) Cut Eggplant into 1/4 inch slices. Mix egg and water. Oat crumbs and Parmesan Cheese. DIp Eggplant into egg mixture, then coat with oat mixture.
4) Heat oil in 12 inch skillet over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.
5) PLace half of the eggplant in ungreased rectangular baking dish. 11x7x1 1/2 inches overlapping slices slighty. Spoon half of the sauce over eggplant. Sprinkly with 1 cup of the mozzarella cheese . Repeart with remaining eggplant , sauce and cheese.
6) Bake uncovered about 25 min or until sauce is bubbly and cheese is slightly brown.
Number of Servings: 6
Recipe submitted by SparkPeople user CHUNKYMONKEYLVR.