Italian

baked eggplant parm is for Dinner.

baked eggplant parm takes 60 minutes to prepare.

baked eggplant parm takes 60 minutes to cook.

baked eggplant parm makes 10 servings.

The ingredients for baked eggplant parm are:

2 eggplants peeled sliced the long way
2 cups Kraft shredded 2% Cheddar cheese
1 Can of no salt added Hunts dice tomatoes
1 Can of no salt added Hunts tomato sauce
1/2 cup Italian style bread crumbs
2 large eggs (2 TBS water)
2 lbs. 93% lean hamburg cooked and drained
Parmesan cheese 1 cup shredded (low fat)
Garlic (to taste)
Olive Oil (use to coat pans before cooking eggplant)
Pam cooking spray (use to coat baking dish)

Here is how you make baked eggplant parm:

Peel eggplant, slice long way, dip in egg mixed w/ a tbsp. of water, lightly dip in bread crumbs, place on cookie sheet that you have coated w/ olive oil, bake eggplant for 10 minutes at 400 degrees and then flip over and bake another 10 minutes. While that is baking, brown hamburg and then drain fat, add sauce and garlic (I used sauce w/ not salt added and diced tomatoes for extra veggies). Spray the 9x13" glass baking dish w/ Pam cooking spray then layer eggplant, cheese, hamburg and sauce and repeat. I made the casserole up the night before and then baked this the next day .Cook eggplant at 400 degrees for 20 minutes (10 minutes each side), bake casserole for 45 minutes at 350 if bake right away, if baking next day bake for 1 hour or until sauce bubbles.Serving Size: 9x13" - makes 10 servings Number of Servings: 10Recipe submitted by SparkPeople user TAMMYLYNN8667.

The nutritional information for baked eggplant parm is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 349.1

• Total Fat: 18.8 g
• Cholesterol: 23.8 mg
• Sodium: 907.0 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 3.8 g
• Protein: 30.2 g

baked eggplant parm is Italian cuisine.

The dietary needs meet for baked eggplant parm is Low Fat