Eggplant parmesan
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 310.9
- Total Fat: 23.6 g
- Cholesterol: 36.6 mg
- Sodium: 469.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.5 g
- Protein: 8.1 g
View full nutritional breakdown of Eggplant parmesan calories by ingredient
Introduction
I used a TON of sauce and cheese in this recipe...you can certainly cut down the calories by using fat free/reduced fat cheese, or by using only 1/2 cup of each the cheese and sauce. Also, baking the eggplant in the over as opposed to frying them will use far less olive oil (eggplant is very absorbent, so it sucks the olive oil up like a sponge, which is why I ended up using so much...) I used a TON of sauce and cheese in this recipe...you can certainly cut down the calories by using fat free/reduced fat cheese, or by using only 1/2 cup of each the cheese and sauce. Also, baking the eggplant in the over as opposed to frying them will use far less olive oil (eggplant is very absorbent, so it sucks the olive oil up like a sponge, which is why I ended up using so much...)Number of Servings: 8
Ingredients
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Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Meijer Organics Roasted Garlic Pasta Sauce, 2.5 cup
Kraft Italian 5 cheese blend, 1 cup
Extra Virgin Olive Oil, 10 tbsp
Meijer Italian Bread Crumbs, 0.5 cup
Egg, fresh, 1 large
Directions
Slice the eggplant to desired thickness. Put enough olive oil in a large skillet to coat the bottom. Coat each slice of eggplant lightly in egg and then in breadcrumbs. Fry in oil until brown. Transfer to oven-safe baking pan. After each layer is completed, top with a little sauce. Once all slices are fried and in the pan, top off with more sauce and all of the cheese. Bake in a 400 degree oven until the cheese begins to brown on top.
Number of Servings: 8
Recipe submitted by SparkPeople user AAAMORE.
Number of Servings: 8
Recipe submitted by SparkPeople user AAAMORE.