Try this Eggplant Parmesan recipe, or contribute your own.
Suggest a better description* 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 | ||
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Calories: 198 | ||
Calories from Fat: 58 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 17mg | 5 % | |
Sodium 984mg | 34 % | |
Potassium 495.9mg | 13 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 22.2g | ||
Protein 11.1g | 16 % | |
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: 198
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