Eggplant Parmesan

happy_bunny1990
happy_bunny1990 Posts: 144
edited September 19 in Recipes
INGREDIENTS (Nutrition)
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

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

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.

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.

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

Footnotes

Servings Per Recipe: 9

Amount Per Serving

Calories: 424

Total Fat: 10.4g
Cholesterol: 57mg
Sodium: 1566mg
Total Carbs: 67.7g
Dietary Fiber: 9.8g
Protein: 15.6g

You can also use non-fat cheese or the 2% cheese also just depends on what you like.

Replies

  • happy_bunny1990
    happy_bunny1990 Posts: 144
    INGREDIENTS (Nutrition)
    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

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

    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.

    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.

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

    Footnotes

    Servings Per Recipe: 9

    Amount Per Serving

    Calories: 424

    Total Fat: 10.4g
    Cholesterol: 57mg
    Sodium: 1566mg
    Total Carbs: 67.7g
    Dietary Fiber: 9.8g
    Protein: 15.6g

    You can also use non-fat cheese or the 2% cheese also just depends on what you like.
  • CALIECAT
    CALIECAT Posts: 12,530 Member
    Will try this. I love eggplant
  • arewethereyet
    arewethereyet Posts: 18,702 Member
    I slice my eggplant, then lightly salt it and place in the fridge for a few hours. This takes some of the bitterness away. I usually wash it off before dipping it in the egg to remove some of the salt
  • sassyredgirl
    sassyredgirl Posts: 162 Member
    INGREDIENTS (Nutrition)
    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

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

    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.

    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.

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

    Footnotes

    Servings Per Recipe: 9

    Amount Per Serving

    Calories: 424

    Total Fat: 10.4g
    Cholesterol: 57mg
    Sodium: 1566mg
    Total Carbs: 67.7g
    Dietary Fiber: 9.8g
    Protein: 15.6g

    You can also use non-fat cheese or the 2% cheese also just depends on what you like.
    Mine is close to this one a lil modified egg beaters instead of eggs fat free cheese its yummy and makes a ton,
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