Eggplant Parmesan II
World Cuisine European Italian
This is a no fry variation of this popular dish, and is just as delicious!
Servings per recipe: 10
Calories per serving: 487
Preparation time: 25m
Total cooking time: 1h
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.
Nutrion facts:
| Total Fat | 16g | 25% |
| Saturated Fat | 7.0g | |
| Cholesterol | 73mg | 24% |
| Sodium | 1663mg | 67% |
| Potassium | 815mg | 23% |
| Total Carbohydrates | 62.1g | 20% |
| Dietary Fiber | 8.8g | 35% |
| Protein | 24.2g | 48% |
| Sugars | 20g | |
| Vitamin A | 1089IU | |
| Vitamin C | 5mg | |
| Calcium | 512mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 10mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 63mg | |
| Folate | 50mcg |
