Fish

Nana's Eggplant Parmagiana is for Dinner.

Nana's Eggplant Parmagiana takes 20 minutes to prepare.

Nana's Eggplant Parmagiana takes 20 minutes to cook.

Nana's Eggplant Parmagiana makes 10 servings.

The ingredients for Nana's Eggplant Parmagiana are:

1 medium eggplant, sliced thin
2 cups Progresso Italian Style breadcrumbs
1 cup flour
4 eggs lightly beaten
1/2 cup olive oil
6 slices Kraft Deli Deluxe mozzarella slices, low-fat
1-2 cups shredded parmesan cheese
1 jar tomato sauce
2 tbsp garlic powder
whole wheat pasta

Here is how you make Nana's Eggplant Parmagiana:

1. Dredge each eggplant slice into flour, then dip in egg, then dredge into breadcrumbs.2. Preheat oven to 350.3. Heat 1/4 of the olive oil at a time over medium heat, in a nonstick pan.4. Lightly fry slices on each side until light golden brown.5. Line a 9x9 baking dish with a layer of eggplant then lay enough slices of mozzarella to cover the layer. Sprinkle 1/2 of the parmesan over the layer.6. Continue lightly frying slices, then add another layer on top of the mozzarella. Sprinkle again with parmesan.7. Pour tomato sauce over all the slices and sprinkle with garlic powder (lots!).8. Bake at 350 for 20-30 minutes.9. Serve over whole wheat spaghetti.Number of Servings: 10Recipe submitted by SparkPeople user WINESWIRL.

The nutritional information for Nana's Eggplant Parmagiana is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 417.0

• Total Fat: 18.0 g
• Cholesterol: 93.2 mg
• Sodium: 929.1 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 6.0 g
• Protein: 9.7 g

Nana's Eggplant Parmagiana is Italian cuisine.