Eggplant Parm


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 455.3
  • Total Fat: 25.0 g
  • Cholesterol: 92.5 mg
  • Sodium: 1,206.3 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 22.9 g

View full nutritional breakdown of Eggplant Parm calories by ingredient
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Number of Servings: 8

Ingredients

    2 Eggplants, peeled
    2 jars tomato sauce
    2 package provolone cheese
    2 packages shredded cheese
    2 eggs
    1.5 cups flour
    3 tbsp italian seasoning
    3 tbsp garlic powder
    3 tbsp season all
    Extra Virgin Olive Oil

Directions

Cut Eggplant into 1/3 inch slices
combine eggs and all seasonings together in bowl.
dredge eggplant slices into egg then flour.
heat oil and brown eggplant slices until golden - about 60 seconds on each side.

In a 9x13 glass pan cover bottom with sauce. layer eggplant, provalone and shredded cheese and repeat until dish is full. Bake for 30-45 minutes at 350 or until cheese is melted and sides are slightly bubbling.

Serves 8 easily.

Number of Servings: 8

Recipe submitted by SparkPeople user TIGGER8402.

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