Eggplant Bake

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 9
Amount Per Serving
Calories: 444.9

Total Fat: 13.4 g
Cholesterol: 66.8 mg
Sodium: 1,864.3 mg
Total Carbs: 60.5 g
Dietary Fiber: 9.1 g
Protein: 21.3 g

View full nutritional breakdown of Eggplant Bake calories by ingredient

Introduction

This dish is similar to eggplant parmesan, but is baked instead of fried. I use a chunky spaghetti sauce to add extra veggies to the mix. I also like to serve it over couscous. It is higher calorie than some of the options on here, but is well-worth it in nutritional value This dish is similar to eggplant parmesan, but is baked instead of fried. I use a chunky spaghetti sauce to add extra veggies to the mix. I also like to serve it over couscous. It is higher calorie than some of the options on here, but is well-worth it in nutritional value

Minutes to Prepare: 25

Minutes to Cook: 35

Number of Servings: 9

Ingredients

3 eggplant, peeled and thinly

sliced

2 eggs, beaten

4 cups Italian seasoned bread

crumbs

6 cups spaghetti sauce, divided

1 (8 ounce) package

mozzarella cheese, shredded

and divided

1/2 cup grated Parmesan

cheese, divided

1/2 teaspoon dried basil

Directions

Makes 9 servings. Tastes great the next day if re-heated for lunch.

Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Number of Servings: 9

Recipe submitted by SparkPeople user GEEKYME.