Baked Eggplant with Chorzio by Sandi

Baked Eggplant with Chorzio by Sandi
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.5
  • Total Fat: 13.3 g
  • Cholesterol: 59.6 mg
  • Sodium: 989.0 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 9.0 g
  • Protein: 16.1 g

View full nutritional breakdown of Baked Eggplant with Chorzio by Sandi calories by ingredient
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Use soy crumble chorzio Use soy crumble chorzio
Number of Servings: 4


    0.95 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
    60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
    1 large Egg, fresh, whole, raw
    1.45 cup Morning star chorizo crumbles
    2.1 oz Colby & monterey jack cheese Kraft Natural cheese
    2.2 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce


Beat egg Dip sliced eggplant into egg Coat with panko Broil 2 mins each side Put 1/2 c sauce on bottom of 6x9 glass pan Layer eggplant slices, chorzio, sauce and repeat ending with eggplant on top. Add shredded cheese Bake at 350 for 30 mins Depending on how thin you slice your eggplant you will get 2-3 high stacks. Serving Size: 1/4 pan for 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SANDRAMONROE.

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