Burgy's Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 289.2
  • Total Fat: 9.1 g
  • Cholesterol: 84.0 mg
  • Sodium: 1,296.7 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 9.0 g
  • Protein: 21.0 g

View full nutritional breakdown of Burgy's Eggplant Parmesan calories by ingredient
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Submitted by: BURGERBITS

Number of Servings: 3



    Eggplant, fresh, 1 eggplant, peeled large cut into 1/2 inch rounds
    Egg, fresh, 1 large beaten with 1/4 cup water
    Parmesan Cheese, grated, 1/2 cup
    Bread, whole wheat (including toast), 1 slice made into crumbs 1/2 cup
    Garlic powder, 1 tbsp
    Hunts Spaghetti Sauce, Roasted Garlic and Onion, 1 cup
    Kraft Free Mozzarella Cheese, 0.5 cup


1.Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 min (this pulls out excess liquid as well as the bitterness).
Lightly rinse eggplant of salt and pat dry.
2.Preheat oven to 450. Mix together breadcrumbs, parmesan cheese and garlic powder in a shallow bowl.
3. Place eggplant in egg-water wash, then in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.
4.Bake for 15-20 min, turning halfway or until browned and crispy.
5.Then either layer eggplant and sauce in a baking dish or put a spoonful of sauce on each round, top with cheese and bake until melted.

Number of Servings: 3

Recipe submitted by SparkPeople user BURGERBITS.


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