Eggplant Parmesean
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 432.6
- Total Fat: 24.2 g
- Cholesterol: 65.3 mg
- Sodium: 1,264.1 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.2 g
- Protein: 32.1 g
View full nutritional breakdown of Eggplant Parmesean calories by ingredient
Introduction
Low fat version of a classic Low fat version of a classicNumber of Servings: 4
Ingredients
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
Bread crumbs, dry, grated, seasoned, .25 cup
Spaghetti/Marinara Sauce (tomato sauce), 1 cup
Parmesan Cheese, grated, .50 cup
Asiago Cheese, 4 oz
Buttermilk, lowfat, 1 cup
Mozzarella Cheese, part skim milk, 8 oz
Directions
peel and slice eggplant and place in buttermilk for about 10 minutes.
Preheat oven to 350 degrees
Then dredge eggplant slices in seasoned bread crumbs then in parmesan cheese. Cover a baking sheet with parchment paper, place slices on baking sheet and bake for 25 minutes. Remove eggplant from oven and in a baking dish layer beginning with marinara, marinara, eggplant, mozzerella and parmesean, finish with a light layer of marinara on top. (barely cover eggplant). Then top with asiago cheese. Bake for 25 minutes covered with foil. Remove foil and bake for additional 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BLACKDOGMOM.
Preheat oven to 350 degrees
Then dredge eggplant slices in seasoned bread crumbs then in parmesan cheese. Cover a baking sheet with parchment paper, place slices on baking sheet and bake for 25 minutes. Remove eggplant from oven and in a baking dish layer beginning with marinara, marinara, eggplant, mozzerella and parmesean, finish with a light layer of marinara on top. (barely cover eggplant). Then top with asiago cheese. Bake for 25 minutes covered with foil. Remove foil and bake for additional 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BLACKDOGMOM.
