Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 10.1 g
  • Cholesterol: 9.9 mg
  • Sodium: 428.0 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 10.0 g

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


    1.5 T canola oil, divided
    1 clove minced garlic
    1 t dried oregano
    .25 t crushed red pepper
    2 cans diced tomatoes
    .25 t black pepper
    2 eggplants, cut in half lengthwise
    Cooking spray
    .5 c parmesan cheese
    .33 c bread crumbs


1. Preheat broiler
2. Heat 1.5 t oil in medium sauce pan over medium heat. Add garlic, cook 2 minutes stirring occasionally. Add oregano, red pepper, and tomatoes, simmer 5 minutes or until thick. Add pepper and keep warm.
3. Place eggplant halves, cut side up, in bottom of broiler pan coated with cooking spray. Brush evenly with remaining 1 T of oil. Broil 5 minutes or until slightly browned and tender. Spoon .5 C of tomato mixture over each eggplant half, top with 1 T cheese, 2 t breadcrumbs. Broil 5 minutes or until cheese is browned.

Yeilds 4 servings (1/2 of an eggplant per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user KLYN2006.

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