Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 266.8
- Total Fat: 8.5 g
- Cholesterol: 2.7 mg
- Sodium: 948.7 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 6.9 g
- Protein: 17.0 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Number of Servings: 4
Ingredients
-
1 Eggplant (1 & 1/2 lbs), cut into 1/2" slices
3/4 cup italian-style bread crumbs
1 egg white
2 tbsp water
1 cup spaghetti sauce
1 cup 2% mozzarella (or italian blend) cheese
3 tbsp grated parmesan
Non-stick cooking spray
Directions
Preheat oven to 375 degrees F. Spray large cookie sheet or baking stone with non-stick spray. Whisk together egg white and water in a shallow bowl. Dip eggplant slices in the egg white mixture, then dredge in bread crumbs. Place breaded slices on cookie sheet and bake for 30 minutes. Turn slices over and bake 10 minutes more or until brown on both sides. Leave oven on.
Combine shredded mozzarella and parmesan. Spread approximately 1/4 cup spaghetti sauce over the bottom of an 8x8 inch baking dish. Place 1 layer of eggplant slices on top of the sauce and top with a thin layer of sauce and 1/2 of the cheese. Top with another layer of eggplant, sauce and the rest of the cheese. Cover and bake in preheated oven for 30-40 minutes or until heated through and bubbly. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNHEND.
Combine shredded mozzarella and parmesan. Spread approximately 1/4 cup spaghetti sauce over the bottom of an 8x8 inch baking dish. Place 1 layer of eggplant slices on top of the sauce and top with a thin layer of sauce and 1/2 of the cheese. Top with another layer of eggplant, sauce and the rest of the cheese. Cover and bake in preheated oven for 30-40 minutes or until heated through and bubbly. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNHEND.