Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 306.1
- Total Fat: 15.0 g
- Cholesterol: 66.2 mg
- Sodium: 861.3 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 4.1 g
- Protein: 18.8 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Introduction
A new take on an old favorite!! A new take on an old favorite!!Number of Servings: 15
Ingredients
-
1/3 cup extra-virgin olive oil
2 large eggplants; peeled
1 cup all-purpose flour
4 eggs; beaten
2 cups bread crumbs
5 cups marinara sauce
16 oz reduced fat mozzarella cheese; thinly sliced
4 oz parmesan cheese; grated
Crushed red pepper; to taste (optional)
Directions
1) Preheat oven to 350 degrees F.
2) Heat oil, a couple tablespoons at a time, in a large skillet, over medium heat. Slice eggplant into 1/4-inch slices; lengthwise. Place flour, beaten eggs and bread crumbs into three separate containers. Coat sliced eggplant in flour, beaten eggs and then bread crumbs; shaking off excess. Place in heated skillet and brown on both sides; about 2 minutes each. Continue with remaining eggplant until all is browned; using olive oil as needed.
3) Spray a 9"x13" baking dish with cooking spray. Spoon a light coating of marinara sauce (seasoned with crushed red pepper-optional) on bottom of dish, then the eggplant, more sauce, mozzarella and Parmesan cheese. Continue layering until all the eggplant is gone; about three layers. End with sauce, mozzarella and Parmesan cheese.
4) Bake in the oven for 25 minutes or until bubbly and cheese is melted.
Makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user RDASKALOS.
2) Heat oil, a couple tablespoons at a time, in a large skillet, over medium heat. Slice eggplant into 1/4-inch slices; lengthwise. Place flour, beaten eggs and bread crumbs into three separate containers. Coat sliced eggplant in flour, beaten eggs and then bread crumbs; shaking off excess. Place in heated skillet and brown on both sides; about 2 minutes each. Continue with remaining eggplant until all is browned; using olive oil as needed.
3) Spray a 9"x13" baking dish with cooking spray. Spoon a light coating of marinara sauce (seasoned with crushed red pepper-optional) on bottom of dish, then the eggplant, more sauce, mozzarella and Parmesan cheese. Continue layering until all the eggplant is gone; about three layers. End with sauce, mozzarella and Parmesan cheese.
4) Bake in the oven for 25 minutes or until bubbly and cheese is melted.
Makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user RDASKALOS.