Eggplant Parmesan

ChubbyBunny

Eggplant Parmesan



INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.

Nutritional Information
Servings Per Recipe: 9
Amount Per Serving
Calories: 376
Total Fat: 9.5g
Cholesterol: 53mg
Sodium: 1583mg
Total Carbs: 58.5g
Dietary Fiber: 8.1g
Protein: 15.2g


***Side notes:
-Many found more success by "sweating" the eggplant slices (peel, slice, sprinkle with sea salt, place in collander, and let set 30 minutes. Rinse.)
-Some pre-bake their eggplant on a cookie sheet for 10 minutes on each side before layering (this is really good if you like your slices thicker).
-3 eggplants is a LOT of eggplant.
-You could replace eggs with egg whites alone.
-Season Fiber One Cereal for "bread crumbs" or omit them all together.
-Use part-skim cheese.
-Make your own homemade sauce.

ChubbyBunny

Eggplant Parmesan



INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.

Nutritional Information
Servings Per Recipe: 9
Amount Per Serving
Calories: 376
Total Fat: 9.5g
Cholesterol: 53mg
Sodium: 1583mg
Total Carbs: 58.5g
Dietary Fiber: 8.1g
Protein: 15.2g


***Side notes:
-Many found more success by "sweating" the eggplant slices (peel, slice, sprinkle with sea salt, place in collander, and let set 30 minutes. Rinse.)
-Some pre-bake their eggplant on a cookie sheet for 10 minutes on each side before layering (this is really good if you like your slices thicker).
-3 eggplants is a LOT of eggplant.
-You could replace eggs with egg whites alone.
-Season Fiber One Cereal for "bread crumbs" or omit them all together.
-Use part-skim cheese.
-Make your own homemade sauce.

saskia

Such a lovely dish. For a lower call option, I make it the way my Italian friend makes it: no bread crumbs and home made tomato sauce (using canned tomatoes - less sugar and salt and preservatoves than most spag sauces). Yum!

ChubbyBunny

Such a lovely dish. For a lower call option, I make it the way my Italian friend makes it: no bread crumbs and home made tomato sauce (using canned tomatoes - less sugar and salt and preservatoves than most spag sauces). Yum!

Thats another good one...I am adding that to the notes.