Servings | Prep Time | Cook Time |
---|---|---|
4 | 0 mins | 0 mins |
1. | Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs. |
2. | Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well. |
3. | Bake on 350 °F (175 °C) for 30 minutes or until tender. |
4. | Mix remaining egg with cheeses and seasonings. |
5. | Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce. |
6. | Bake on 350 °F for 1 hour and serve. |
There are 257 calories in 1 serving of Eggplant Parmigiana.
Calorie split: 31% fat, 46% carbs, 23% protein.
|
Serving Size | 1 serving |