Dinner

EggPlant Parm Cassarole is for Dinner.

EggPlant Parm Cassarole takes several minutes to prepare.

EggPlant Parm Cassarole takes several minutes to cook.

EggPlant Parm Cassarole makes 6 servings.

The ingredients for EggPlant Parm Cassarole are:

Eggplant, fresh, 4 cup, sliced
*Bread Crumbs Panko, 1 cup
Egg white, 3 serving
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 4 serving
Cheddar or Colby Cheese, Low Fat, 1.5 cup, shredded
Zucchini, baby, 2 medium sliced

Here is how you make EggPlant Parm Cassarole:

slice eggplant and dip in egg then panko, place on baking sheet, bake at 425 for 10-15 min until golden brown. drizzle some tomato sause in bottom of baking dish the layer eggplant, sliced zucchini, sauce and then cheese, add next layer (like lazagna) end with cheese on top, bake at 375 for 30-40 min until all is bubbling hot and cheese is meltedServing Size: 6 large peices in a pan 12x9Number of Servings: 6Recipe submitted by SparkPeople user MNAYLOR21.

The nutritional information for EggPlant Parm Cassarole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 142.5

• Total Fat: 2.3 g
• Cholesterol: 5.9 mg
• Sodium: 909.6 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 3.1 g
• Protein: 11.0 g