Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 138.1
  • Total Fat: 4.6 g
  • Cholesterol: 7.8 mg
  • Sodium: 221.9 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
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Number of Servings: 16


    2 TBS olive oil
    2 fresh eggplants
    1/3 cup Parmesan cheese
    6 oz part skim mozzarella cheese
    2 28 oz cans of crushed tomatoes
    1/2 cup water
    1 tsp dried basil
    1 tsp garlic powder
    16 oz box of spaghetti


-Preheat oven to 425 degrees
-Peel eggplant and slice into 1/4 inch round slices
-Sautee eggplant in olive oil, browning lightly on both sides
-Place cooked eggplant on papertowels to eliminate extra oil
-Spray pam on 13x9 inch pan
-Place one layer of eggplant on greased pan, then add 1 can of crushed tomatoes with 1/4 cup water, sprinkle with 1/2 tsp basil and 1/2 tsp garlic powder, 1/6 cup Parmesan cheese, and 3 oz part skim mozzarella
-Repeat layering
-Bake for 25 minutes or until cheese is golden brown
-Bring pot of water to a boil
-Cook pasta
-Serve pasta with eggplant Parmesan on top

Number of Servings: 16

Recipe submitted by SparkPeople user HADLEYRAKOWSKI.

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