Eggplant Parmesan - BigOven 82069

Eggplant Parmesan

Ready in 1 hour

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Try this Eggplant Parmesan recipe, or contribute your own. "Vegetables" and "Low-cal" are two tags used to describe Eggplant Parmesan.


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Garlic; minced
1/2 ts Dried Oregano; crushed
1/4 c Grated Parmesan cheese
1/4 c Skim milk
1/8 ts Pepper
1 c Saltine Crackers; Crushed (28 Med Eggplant, sliced 1/4")
2 tb Dried parsley flakes
1 15-oz can Tomato sauce
Beaten Egg
3/4 c Mozzarella Cheese *; Shredded

Original recipe makes 4



* shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12x7x2" baking dish with Pam. Arrange eggplant in dish. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant. Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more. ************************************************************ Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg cholesterol, 1095 mg sodium, 709 mg potassium. File Culled from the Better Homes & Gardens "Diet Recipe Card Library".

Calories Per Serving: 198 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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