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Seasoned Eggplant Parmesan
  (27 ratings) Nutrition Information:
Calories: 248Protein: 19 g Carbs: 25 g Fat: 9 g Saturated Fat: 4 g Sodium: 915 mg Fiber: 7 g
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Ingredients:
2 eggplants, peeled and thinly sliced
3 egg whites, beaten
2 cups Italian seasoned bread crumbs
2 cups tomato sauce
1 (2 cups) package reduced fat shredded mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon dried basil
3 egg whites, beaten
2 cups Italian seasoned bread crumbs
2 cups tomato sauce
1 (2 cups) package reduced fat shredded mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon dried basil
Directions:
| 1 | Preheat oven to 350 °F. |
| 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 pasta 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. |
| 5 | ENJOY! |
| Ratings & Reviews |
(27 ratings) |
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