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Suggest a better descriptionCombine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 5 minutes before serving. Serving Ideas : Garnish with fresh oregano sprigs, if desired. Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 108 Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (675g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 564 | ||
Calories from Fat: 99 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 28.9mg | 9 % | |
Sodium 3435.3mg | 118 % | |
Potassium 3789.8mg | 100 % | |
Total Carbohydrate 96.1g | 28 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 79.4g | ||
Protein 31.2g | 45 % | |
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: 564
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