Dinner

Lite Eggplant Parmesan w/Pancetta and Spinach is for Dinner.

Lite Eggplant Parmesan w/Pancetta and Spinach takes several minutes to prepare.

Lite Eggplant Parmesan w/Pancetta and Spinach takes several minutes to cook.

Lite Eggplant Parmesan w/Pancetta and Spinach makes 4 servings.

The ingredients for Lite Eggplant Parmesan w/Pancetta and Spinach are:

24 oz Jar of Marinara
1/2 cup Italian bread crumbs
1 egg
1/4 cup Parmesan - shredded
1 Eggplant
8 oz. Fresh Mozzarella
5 oz. cooked Pancetta (optional -- but included in calorie count)
fresh spinach leaves

Here is how you make Lite Eggplant Parmesan w/Pancetta and Spinach:

I make this in 4 individual servings and freeze it. Slice eggplant and dip in egg mixed with some water to make an egg wash. Then dip in parmesan and bread crumb mixture to slightly bread. Place slices on a baking sheet sprayed with non stick spray and broil for a few minutes -- flip to broil on both sides. Fry pancetta and drain and then chop into small pieces (if using).In 4 dishes -- spoon some sauce and then layer eggplant, fresh mozzarella slices, spinach and pancetta pieces. I usually get 3 layers. Top with remaining bread crumbs and parmesan and freeze. Bake at 350 for around 30-40 minutes or until bubbly.Number of Servings: 4Recipe submitted by SparkPeople user JSPID1.

The nutritional information for Lite Eggplant Parmesan w/Pancetta and Spinach is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 446.8

• Total Fat: 25.8 g
• Cholesterol: 97.8 mg
• Sodium: 1,548.9 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 7.0 g
• Protein: 22.2 g

Lite Eggplant Parmesan w/Pancetta and Spinach is Italian cuisine.

The dietary needs meet for Lite Eggplant Parmesan w/Pancetta and Spinach is Vegetarian