Try this Easy Eggplant Parmesan recipe, or contribute your own.
Suggest a better descriptionAlso from MealLeaniYumm by Norene Gilletz Preheat oven to 375. Sprinkle eggplant with salt & let stand 20 minutes. Rinse well & pat dry with paper towels. Combine crumbs, Parmesan & seasonings. Dip eggplant in egg whites, then in crumbs. Arrange in a single layer on a sprayed cookie sheet. Bake uncovered 15 minutes. Turn slices over, top with sauce & Mozzarella cheese. Bake 10 minutes more, until golden. Posted to JEWISH-FOOD digest by "leah perez"
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Serving Size: 1 Serving (1725g) | ||
Recipe Makes: 1 servings | ||
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Calories: 453 | ||
Calories from Fat: 52 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 9285.1mg | 320 % | |
Potassium 5700.4mg | 150 % | |
Total Carbohydrate 92.9g | 27 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 67g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 453
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