SEARCH
More 100 Photos

Eggplant Parmesan II Recipe

Recipe by: Dolores Gentner-Ryan

"This is a no fry variation of this popular dish, and is just as delicious!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook35 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  • 3In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  • 4Bake in preheated oven for 35 minutes, or until golden brown.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 10 servings
  • 487 cals
  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    487
    24%
  • Fat:
    16
    25%
  • Carbs:
    62.1
    20%
  • Protein:
    24.2
    48%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

100 Photos in the recipe
view all photos
You maybe like