A lower fat version of this tasty dish.
||Whisk together 1 egg, water and salt.
||Thinly slice eggplant and dip in egg then bread crumbs.
||Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
||While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
||Place 1/2 cup sauce in deep baking pan, then layer of cheese.
||Top with eggplant and sauce alternating ending with sauce.
||Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.
There are 293 calories in 1 serving of Eggplant Parmigiana II.
Calorie split: 33% fat, 42% carbs, 24% protein.
Amount Per Serving
% Daily Values*
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