Italian

Eggplant Parmesan Baked By Patti is for Dinner.

Eggplant Parmesan Baked By Patti takes 30 minutes to prepare.

Eggplant Parmesan Baked By Patti takes 60 minutes to cook.

Eggplant Parmesan Baked By Patti makes 6 servings.

The ingredients for Eggplant Parmesan Baked By Patti are:

828 grams Eggplant, fresh
100 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
2 extra large Egg, fresh, whole, raw
16 serving Sauce, Bertolli Four Cheese Rosa 1/4 c (63g)
3 tbsp Olive Oil
8 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)

Here is how you make Eggplant Parmesan Baked By Patti:

Peel eggplant and slice into 3/4 inch slices. Mix eggs with fork. In a bag, mix the panko crumbs and any spices to your taste. Dip eggplant slices into egg and then dredge in bag of panko mixture. Layer eggplant slices onto a foiled-lined baking sheet which is brushed with olive oil. Bake eggplant in a 385 degree preheated oven for 12 minutes. Turn eggplant over and bake for another 12 minutes. Remove from oven and let cool. Layer eggplant in glass 8 x 13 inch baking dish and evenly spread sauce over each piece. Top with mozarella cheese. Reheat casserole in a 350 degree oven for 30 minutes (uncovered) until cheese is melted and casserole is cooked clear through.Serving Size: Six ServingsNumber of Servings: 6Recipe submitted by SparkPeople user TIME2BOOGIE2.

The nutritional information for Eggplant Parmesan Baked By Patti is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 584.5

• Total Fat: 43.8 g
• Cholesterol: 171.9 mg
• Sodium: 1,187.1 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 4.0 g
• Protein: 20.2 g

Eggplant Parmesan Baked By Patti is Italian cuisine.

The dietary needs meet for Eggplant Parmesan Baked By Patti is Vegetarian