Italian

Baked Eggplant Parmesean is for Dinner.

Baked Eggplant Parmesean takes 15 minutes to prepare.

Baked Eggplant Parmesean takes 60 minutes to cook.

Baked Eggplant Parmesean makes 4 servings.

The ingredients for Baked Eggplant Parmesean are:

1 small eggplant, peeled (sliced about 1" thick)
2 slices light, whole wheat bread (toasted and pureed)
1/3 cup Bisquick, Heart Smart Baking Mix
1 tsp garlic salt
1 tsp black pepper
1 tsp oregeno
4 tsp grated parmesean
1 cup water
cooking spray

Here is how you make Baked Eggplant Parmesean:

Peel and slice eggplant into 1" slices. Toast bread and puree in blender to make breadcrumbs. Pour breadcrumbs into a resealable plastic bag, and add, baking mix, garlic salt, oregeno, parmesean, and black pepper. Dip slice of eggplant into water and then into the breadcrumb mixture. Place breaded eggplant on lightly sprayed baking sheet. Lightly spray the tops of the eggplant with baking spray. Bake at 400 degrees for 1 hour, turning over after 30 minutes of baking.Serving Size: Makes 4, 3 to 4 slice servingsNumber of Servings: 4Recipe submitted by SparkPeople user KIMBERLYS2012.

The nutritional information for Baked Eggplant Parmesean is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 96.0

• Total Fat: 2.2 g
• Cholesterol: 2.0 mg
• Sodium: 394.9 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.0 g
• Protein: 3.0 g

Baked Eggplant Parmesean is Italian cuisine.

The dietary needs meet for Baked Eggplant Parmesean is Low Fat