Eggplant parmesan made with Panko crumbs

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.9
  • Total Fat: 10.2 g
  • Cholesterol: 21.7 mg
  • Sodium: 1,145.1 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 18.2 g

View full nutritional breakdown of Eggplant parmesan made with Panko crumbs calories by ingredient
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Number of Servings: 8


    2 1/2 pounds of eggplant, peeled and sliced into 1/4 " rounds
    2 cups of Panko bread crumbs
    1 cup egg substitute
    1/2 cup parmesan cheese, grated
    8 oz part sklm mozzarella, shredded
    2 16 oz jars of tomato sauce


Serves 8 large servings
Preheat oven to 350

put crumbs in a bowl and add parmesan.
pour egg substitute in another bowl.
dip eggplant into egg then crumbs. Put on baking sheet sprayed with non stick spray (you may need 2 baking sheets.
bake egg;ant 15 minutes each side, turning after the first 15 minutes.
remove from oven. Let cool slightly.
Pour a small amount of sauce, enough the coat bottom of a 9 x 13 baking dish.
put half eggplant in dish. Spread with half the sauce. Layer rest of eggplant and then the rest of the sauce. Top with Mozzarella.
Cover with foil.
Dish can be refrigerated now to be made at a later time.
When ready to bake, put in a 350 oven for about 30 minutes or until bubbly and hot.
Remove foil and slighty brown cheese if desired.
Let stand 10 minutes.
Serve with salad if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user JLYBN13.

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