Italian

Baked Eggplant Parmasan is for Dinner.

Baked Eggplant Parmasan takes 15 minutes to prepare.

Baked Eggplant Parmasan takes 30 minutes to cook.

Baked Eggplant Parmasan makes 12 servings.

The ingredients for Baked Eggplant Parmasan are:

2 eggplant, unpeeled
Extra Virgin Olive Oil, 2 tbsp
Salt & Pepper
Marinara sauce, 2.5 cup (approx 24 oz)
Tomatoes, Fire Roasted, 14.5. oz
Cheese, Italian Blend, Shredded, 1.5 cup
Bread crumbs, dry, seasoned, 1 cup

Here is how you make Baked Eggplant Parmasan:

Cut eggplant into 1/2" slices. Place on baking sheet and sprinkle both sides with olive oil, salt & pepper. Place in 375 degree oven for 20 minutes. Remove from oven and let cool (enough to touch). Combine diced tomatoes with marinara and pour enough to cover bottom of 9x12" casserole dish. Distribute half of baked eggplant evenly across then cover with .5 cup of cheese. Pour another layer of sauce over eggplant and cheese and repeat the process, reserving enough sauce to cover top. Place the last .5 cup of cheese and cover top with 1 cup of breadcrumbs. Bake in 350 degree oven for 30 minutes. Serving Size: makes 12 generous servingsNumber of Servings: 12Recipe submitted by SparkPeople user STHRNSHAR.

The nutritional information for Baked Eggplant Parmasan is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 162.9

• Total Fat: 7.6 g
• Cholesterol: 10.1 mg
• Sodium: 531.2 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 4.1 g
• Protein: 6.8 g

Baked Eggplant Parmasan is Italian cuisine.

The dietary needs meet for Baked Eggplant Parmasan is Vegetarian