Italian

Baked Eggplant Parmigiana is for Dinner.

Baked Eggplant Parmigiana takes 20 minutes to prepare.

Baked Eggplant Parmigiana takes 35 minutes to cook.

Baked Eggplant Parmigiana makes 6 servings.

The ingredients for Baked Eggplant Parmigiana are:

2 whole large eggplant, peeled and sliced into 14 thick slices
1 egg
2 cups italian breadcrumbs
1 cup mozzarella cheese, shredded
1 cup italian blend shredded cheese
4 cups spaghetti sauce

Here is how you make Baked Eggplant Parmigiana:

Preheat oven to 375 degreesDredge eggplant slices through egg, shaking off excess. Put slices in ziplock bag and add bread crumbs. Shake bag to fully cover all slices.Cover cookie sheet with tin foil and lay out all covered slices. Bake for 10-15 minutes, turn over, then another 10-15 minutes.Meanwhile, put a layer of tomato sauce (use whatever brand you like best) to bottom of 9 x 13 baking pan (i line mine with parchment paper to make clean-up a snap)Take eggplant out of oven, and put a layer on top of sauce, then sprinkle with cheese. Repeat layers--sauce, eggplant, cheese. Top with thin layer of sauce and cheese. Put back in oven long enough to melt cheese--10 minutes.Number of Servings: 6Recipe submitted by SparkPeople user CATRELLE83.

The nutritional information for Baked Eggplant Parmigiana is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 397.3

• Total Fat: 12.2 g
• Cholesterol: 55.5 mg
• Sodium: 1,569.1 mg
• Total Carbs: 52.5 g
• Dietary Fiber: 7.8 g
• Protein: 20.2 g

Baked Eggplant Parmigiana is Italian cuisine.

The dietary needs meet for Baked Eggplant Parmigiana is Vegetarian