Kathy's Eggplant Parmesian

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.4
  • Total Fat: 4.2 g
  • Cholesterol: 39.0 mg
  • Sodium: 518.7 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 6.6 g

View full nutritional breakdown of Kathy's Eggplant Parmesian calories by ingredient


Introduction

Great quick recipe, very tasty Great quick recipe, very tasty
Number of Servings: 12

Ingredients

    1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    2 large Egg, fresh, whole, raw
    1 cup Bread crumbs, dry, grated, seasoned
    1 serving 2 tsp Italian Seasoning (by JULIE1933)
    1 tsp Garlic powder
    2.5 cup Sauce, Hunts Orig Spaghetti Sauce, 1/2 c (126g)
    6 tsp Cheese-Parmesian Kraft (by TERESAPENDINO)
    1 cup Cheese - Kraft Mozzerella Shredded

Directions

slice 1 small eggplant in 1 inch pieces, beat eggs with small amount of water, put bread crumbs, italian seasoning, parmesian cheese, and garlic powder in bowl and mix, dip eggplant into egg, then dredge through breadcrumps, put on greased cookie sheet. Bake at 375 for 25 minutes, then flip and bake for 25 more minutes, once completed turn up the oven to 400 and in a 13x9 baking dish put a little spaghetti sauce in bottom to coat, then place eggplant aligned through the baking dish, cover with spaghetti sauce, sprinkle with parmesian cheese, then cover with mozzerella. Bake for 15 minutes. Let stand for 5 minutes after taking out of the oven.

Serving Size: Makes 12 2 inch pieces

Number of Servings: 12

Recipe submitted by SparkPeople user WAUPEETIEFARMS.