Eggplant Parmesan II

Vegetarian - Tips

This is a no fry variation of this popular dish, and is just as delicious!

Brief

Prep 25 mins

Cook: 35 mins

Total: 1hr

Servings: 10

Yield: 8 to 10 servings

Eggplant Parmesan II

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

½ cup grated Parmesan cheese

divided

½ teaspoon dried basil

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Bake in preheated oven for 35 minutes or until golden brown.

Nutritional Information

Eggplant Parmesan II

Servings Per Recipe:10

Calories: 487.4

% Daily Value *

Protein: 24.2g 48%

Carbohydrates: 62.1g 20%

Dietary Fiber: 8.8g 35%

Sugars: 19.9g

Fat: 16g 25%

Saturated Fat: 6.7g 33%

Cholesterol: 72.8mg 24%

Vitamin A Iu: 1089.4IU 22%

Niacin Equivalents: 9.8mg 75%

Vitamin B6: 0.4mg 25%

Vitamin C: 4.9mg 8%

Folate: 49.8mcg 12%

Calcium: 511.9mg 51%

Iron: 4.1mg 23%

Magnesium: 62.9mg 23%

Potassium: 815.4mg 23%

Sodium: 1663.1mg 67%

Thiamin: 0.1mg 10%

Calories From Fat: 144.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.