Mozzarella Eggplants

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.9
  • Total Fat: 6.9 g
  • Cholesterol: 118.6 mg
  • Sodium: 342.8 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 11.3 g

View full nutritional breakdown of Mozzarella Eggplants calories by ingredient
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Number of Servings: 4


    1 Eggplant (peeled)
    2 Eggs
    3 oz Mozzarella Cheese, part skim milk
    Diced Tomatoes and Jalapeno, 0.75 cup
    Del Monte Diced Tomatoes, No Salt Added, 0.75 cup
    Post Honey Bunches of Oats Honey Roasted Cereal, 1.5 cup

    Preheat oven at 400F.
    Put the cereal in the mixer and transform it into "bread" crumbs. Beat the eggs. Cut the eggplant in 2, then length wise into strips. Coat a baking pan with some PAM. Take each eggplant strip, pass it through the egg mixture, then through the crumbs and place in the pan. Then put the pan in the oven for about 40 minutes. After about 20 minutes, turn the eggplant slices on the other side.
    After the 40 minutes, take the eggplant out of the oven, but let the oven on. Take another baking pan, coat with PAM. Spread 1/2 cup diced tomatoes on the bottom of the pan, then one layer of eggplant slices (about 1/2 of them), then 1/2 cup diced tomatoes with jalapenos, then 1 oz mozzarella, then the rest of eggplant slices in one layer, the rest of the "sauce" and in the end 2 oz mozzarella. Bake for another 25 minutes.
    Cut into 4 servings and enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user ALINUTZA.

TAGS:  Vegetarian Meals |

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