3 large eggs
3 cups bread crumbs
Cooking spray
2 medium eggplants, washed and cut into ¼ inch thick slices
1 (26 ounces) jar spaghetti sauce
½ cup part-skim mozzarella cheese, shredded
Eggplant Parmesan
Servings: 8
Ingredients:
Directions:
- Preheat oven to 400 degrees F.
- Spray a baking sheet with cooking spray. Set aside.
- Beat the eggs in a small bowl.
- Pour the breadcrumbs into another small bowl.
- Dip the eggplant slices into the eggs.
- Next, dip the eggplant slices into the bread crumbs.
- Place the breaded eggplant slices on the baking sheet, then spray the tops of the eggplant slices with cooking spray.
- Bake for 15-18 minutes, until lightly golden brown. Remove from oven.
- Fill a casserole dish with the eggplant slices.
- Pour spaghetti sauce over the eggplant slices. Sprinkle with mozzarella cheese.
- Bake for 15-20 minutes.
Recipe Category
5 ingredients or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Eggplant Parmesan
Servings: 8
Ingredients:
3 large eggs
3 cups bread crumbs
Cooking spray
2 medium eggplants, washed and cut into ¼ inch thick slices
1 (26 ounces) jar spaghetti sauce
½ cup part-skim mozzarella cheese, shredded
Directions:
- Preheat oven to 400 degrees F.
- Spray a baking sheet with cooking spray. Set aside.
- Beat the eggs in a small bowl.
- Pour the breadcrumbs into another small bowl.
- Dip the eggplant slices into the eggs.
- Next, dip the eggplant slices into the bread crumbs.
- Place the breaded eggplant slices on the baking sheet, then spray the tops of the eggplant slices with cooking spray.
- Bake for 15-18 minutes, until lightly golden brown. Remove from oven.
- Fill a casserole dish with the eggplant slices.
- Pour spaghetti sauce over the eggplant slices. Sprinkle with mozzarella cheese.
- Bake for 15-20 minutes.
Nutrition Facts
8 serving per container
Serving size 6 eggplant slices
| Amount Per Serving | ||
|---|---|---|
| Calories | 290 | |
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 65mg | 22% | |
| Sodium 960mg | 42% | |
| Total Carbohydrate 46g | 17% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 14g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 12g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 174mg | 15% | |
| Iron 3mg | 15% | |
| Potassium 668mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.