Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 206.1
  • Total Fat: 6.4 g
  • Cholesterol: 16.0 mg
  • Sodium: 788.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 15.0 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Number of Servings: 4


    1/3 cup seasoned bread crumbs
    1 tbs grated parmesan cheese
    1 tsp italian seasoning
    1/4 tsp garlic powder
    1 medium eggplant
    2 large egg whites, beaten
    1 cup canned tomato sauce
    1 cup shredded part skim mozzarella cheese
    1 10 oz package frozen spinach (thawed and drained)


1 Preheat oven to 350F
2 coat and 8x8 inch baking dish with cooking spray; set aside.
3 combine breadcrumbs, italian seasoning, parmesan cheese and garlic in a medium size bowl; set aside
4 remove skin from eggplant and trim off ends. Slice egg plant into 1/2" thick slices
5 Dip eggplant first into egg whites and then into breadcrumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
6 Layer bottom of baking dish with eggplant, spinach then 1/3 of tomato sauce and 1/3 of mozzarella cheese. repeat with 2 more layers in the same order. Bake until cheese is melted ans sauce is bubbling about 10 minutes. Slice into 4 pieces and serve. 4WW points

Number of Servings: 4

Recipe submitted by SparkPeople user NIKI778.

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