Baked Eggplant Parmigiana
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 397.3
- Total Fat: 12.2 g
- Cholesterol: 55.5 mg
- Sodium: 1,569.1 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 7.8 g
- Protein: 20.2 g
View full nutritional breakdown of Baked Eggplant Parmigiana calories by ingredient
Introduction
Wonderful, healthy alternative to fried parmesean. Easy and quick and my whole family loves it Wonderful, healthy alternative to fried parmesean. Easy and quick and my whole family loves itNumber of Servings: 6
Ingredients
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2 whole large eggplant, peeled and sliced into 14 thick slices
1 egg
2 cups italian breadcrumbs
1 cup mozzarella cheese, shredded
1 cup italian blend shredded cheese
4 cups spaghetti sauce
Directions
Preheat oven to 375 degrees
Dredge eggplant slices through egg, shaking off excess. Put slices in ziplock bag and add bread crumbs. Shake bag to fully cover all slices.
Cover cookie sheet with tin foil and lay out all covered slices. Bake for 10-15 minutes, turn over, then another 10-15 minutes.
Meanwhile, put a layer of tomato sauce (use whatever brand you like best) to bottom of 9 x 13 baking pan (i line mine with parchment paper to make clean-up a snap)
Take eggplant out of oven, and put a layer on top of sauce, then sprinkle with cheese. Repeat layers--sauce, eggplant, cheese. Top with thin layer of sauce and cheese. Put back in oven long enough to melt cheese--10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CATRELLE83.
Dredge eggplant slices through egg, shaking off excess. Put slices in ziplock bag and add bread crumbs. Shake bag to fully cover all slices.
Cover cookie sheet with tin foil and lay out all covered slices. Bake for 10-15 minutes, turn over, then another 10-15 minutes.
Meanwhile, put a layer of tomato sauce (use whatever brand you like best) to bottom of 9 x 13 baking pan (i line mine with parchment paper to make clean-up a snap)
Take eggplant out of oven, and put a layer on top of sauce, then sprinkle with cheese. Repeat layers--sauce, eggplant, cheese. Top with thin layer of sauce and cheese. Put back in oven long enough to melt cheese--10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CATRELLE83.
