Eggplant Parmesan-7 pts plus per serving

Eggplant Parmesan-7 pts plus per serving
Eggplant Parmesan-7 pts plus per serving

PREP TIME

40

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

Ingredients

  • 3

    egg whites, beaten

  • 2 1/2

    cups panko bread crumbs

  • 3

    medium eggplants, peeled and cut into 1/4 inch rounds

  • 2

    jars (4 1/2 oz. each) sliced mushrooms, drained

  • 1/2

    tsp. dried basil

  • 1/8

    tsp. dried oregano

  • 2

    cups (8 oz.) shredded part-skim mozzarella cheese

  • 1/2

    cup grated Parmesan cheese

  • 1

    jar (28 oz.) spaghetti sauce

Directions

1. Place eggs and bread crumbs in a separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake at 350F for 15-20 minutes or until tender and golden brown, turning once. 2. In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine both cheeses. 3. Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice. 4. Baked, uncovered at 350 F for 25-30 minutes or until heated through and cheese is melted. Nutrition Facts 1 serving= 305 cal 12g fat 102 mg cholesterol 912 mg sodium 32 g carbohydrate 9 g fiber 18 g protein

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