Anita's Eggplant Parm

Anita's Eggplant Parm
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 523.7
  • Total Fat: 29.3 g
  • Cholesterol: 81.3 mg
  • Sodium: 1,780.6 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 36.9 g

View full nutritional breakdown of Anita's Eggplant Parm calories by ingredient


Introduction

Light, no-Fry eggplants. Light, no-Fry eggplants.
Number of Servings: 10

Ingredients

    9.0 oz Parmesan Cheese, grated
    15.0 oz Ricotta Cheese, part skim milk
    6.0 cup Spaghetti/Marinara Sauce (tomato sauce)
    2.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
    1.0 cup Bread crumbs, dry, grated, plain
    6.0 cup Kraft 2% Shredded Cheddar Cheese

Directions

Coat sliced eggplants with egg white, breadcrumbs and parmesan cheese. Bake in a single layer at 450 degrees till golden. Layer with sauce, ricotta, shredded cheese and finish with cheese. Bake at 400 degrees till cheese melts. Serving Size: 2 cups

Number of Servings: 10.0

Recipe submitted by SparkPeople user POSTBABY410.