Italian

Eggplant Parm - Baked Not Fried is for Dinner.

Eggplant Parm - Baked Not Fried takes 20 minutes to prepare.

Eggplant Parm - Baked Not Fried takes 35 minutes to cook.

Eggplant Parm - Baked Not Fried makes 3 servings.

The ingredients for Eggplant Parm - Baked Not Fried are:

1 spray cooking spray
1 medium eggplant
1/4 tsp garlic powder
1 tsp italian seasoning
2 large egg whites
1 1/2 cups canned tomato sauce
1 cup shredded fat-free mozzarella cheese
2/3 cup seasoned bread crumbs

Here is how you make Eggplant Parm - Baked Not Fried:

Preheat oven to 350 degrees. Coat a baking dish with cooking spray. Combing bread crumbs with italian seasoning and garlic powder in a medium-sized bowl. Remove skin from eggplant and trim into thin slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until thoroughly browned, about 20-25 minutes flipping once. Place a layer of eggplant on bottom of baking dish, then layer 1/3 tomato sauce and 1/3 mozzarella cheese. Repeat two times. Bake until cheese melts and sauce bubbles, about 10 minutes. Serves 3 people.Number of Servings: 3Recipe submitted by SparkPeople user WWCOLLEGEGIRL.

The nutritional information for Eggplant Parm - Baked Not Fried is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 314.4

• Total Fat: 3.2 g
• Cholesterol: 6.9 mg
• Sodium: 1,376.1 mg
• Total Carbs: 49.5 g
• Dietary Fiber: 8.2 g
• Protein: 22.0 g

Eggplant Parm - Baked Not Fried is Italian cuisine.

The dietary needs meet for Eggplant Parm - Baked Not Fried is Vegetarian