Dinner

Emily's eggplant parm is for Dinner.

Emily's eggplant parm takes 30 minutes to prepare.

Emily's eggplant parm takes 35 minutes to cook.

Emily's eggplant parm makes 6 servings.

The ingredients for Emily's eggplant parm are:

1 Medium eggplant
1 14 oz container of part skim ricotta cheese
3 chicken sausage (I used mozzarella pesto flavor)
1 jar spaghetti sauce
Parmesan cheese
Breadcrumbs
2 eggs
1/4 cup milk
Canola cooking spray

Here is how you make Emily's eggplant parm:

1. Preheat the oven to 425.2. Thinly slice eggplant into coins3. Mix eggs and milk4. Dip eggplant slices in egg mixture and then coat in breadcrumbs5. Place eggplant slices on cooking sheets, spray top with canola cooking spray and bake for 5 minutes. Then flip, spray the other side, and bake for another 5. 6. Coat a 9x12 baking dish with cooking spray.7. Finely chop up the sausage and mix into the ricotta cheese.8. Create a layer of eggplant in the dish, add a thin layer of ricotta sausage mixture, then a layer of sauce. Repeat until all ingredients are used.9. Top off with parmesan cheese (or mozzarella) and bake at 350 degrees for 30 minutes or until heated throughout. Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user EMILY1684.

The nutritional information for Emily's eggplant parm is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 384.6

• Total Fat: 17.3 g
• Cholesterol: 84.6 mg
• Sodium: 1,015.5 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 4.8 g
• Protein: 24.4 g

Emily's eggplant parm is Italian cuisine.

The dietary needs meet for Emily's eggplant parm is Low Carb