My version HG eggplant Parm
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 375.7
- Total Fat: 14.1 g
- Cholesterol: 38.1 mg
- Sodium: 1,224.9 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 5.9 g
- Protein: 26.9 g
View full nutritional breakdown of My version HG eggplant Parm calories by ingredient
Introduction
This is without the fiber one cereal This is without the fiber one cerealNumber of Servings: 4
Ingredients
-
1 eggplant
1/2 cup egg whites (approx 4 large)
1 cup Seasoned bread crumbs
1 cup Marinara sauce
1 cup part skim Mozzarella cheese
1/4 cup Parmesan cheese
seasonings to taste
Directions
1) Preheat oven to 375°. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with bread crumbs.
2) Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on.
3) Spread 1/4 cup of sauce over the bottom of an 8x8-inch baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
4) Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters.
Number of Servings: 4
Recipe submitted by SparkPeople user JOANNA12.
2) Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on.
3) Spread 1/4 cup of sauce over the bottom of an 8x8-inch baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
4) Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters.
Number of Servings: 4
Recipe submitted by SparkPeople user JOANNA12.