Italian

Baked Eggplant with Chorzio by Sandi is for Dinner.

Baked Eggplant with Chorzio by Sandi takes 15 minutes to prepare.

Baked Eggplant with Chorzio by Sandi takes 40 minutes to cook.

Baked Eggplant with Chorzio by Sandi makes 4 servings.

The ingredients for Baked Eggplant with Chorzio by Sandi are:

0.95 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
1 large Egg, fresh, whole, raw
1.45 cup Morning star chorizo crumbles
2.1 oz Colby & monterey jack cheese Kraft Natural cheese
2.2 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce

Here is how you make Baked Eggplant with Chorzio by Sandi:

Beat egg Dip sliced eggplant into egg Coat with panko Broil 2 mins each side Put 1/2 c sauce on bottom of 6x9 glass pan Layer eggplant slices, chorzio, sauce and repeat ending with eggplant on top. Add shredded cheese Bake at 350 for 30 mins Depending on how thin you slice your eggplant you will get 2-3 high stacks. Serving Size: 1/4 pan for 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SANDRAMONROE.

The nutritional information for Baked Eggplant with Chorzio by Sandi is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 288.5

• Total Fat: 13.3 g
• Cholesterol: 59.6 mg
• Sodium: 989.0 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 9.0 g
• Protein: 16.1 g

Baked Eggplant with Chorzio by Sandi is Italian cuisine.

The dietary needs meet for Baked Eggplant with Chorzio by Sandi is Vegetarian