Italian

Eggplant Parmesan Casserole is for Dinner.

Eggplant Parmesan Casserole takes several minutes to prepare.

Eggplant Parmesan Casserole takes several minutes to cook.

Eggplant Parmesan Casserole makes 10 servings.

The ingredients for Eggplant Parmesan Casserole are:

2 large eggplant
8 c. vegetable spaghetti sauce
8 oz. shredded marbled Colby Montery Jack cheese
2 c. seasoned bread crumbs
6 T. extra light olive oil
2 large eggs beaten with water
1 T. garlic powder
salt to taste

Here is how you make Eggplant Parmesan Casserole:

Brush olive oil on cookie sheets, Thinly slice eggplant, dip in egg, then dip in breadcrumbs and place on cookie sheets. Bake at 500 degrees for approx. 15 min. flip over bake until golden brown and crisp.in a 9 x 13 casserole pan, spoon some of the spaghetti sauce on bottom of pan and spread, add a layer of eggplant and cheese and continue layering with sauce until pan is full. Cover with foil and Bake at 350 degrees for about 20 minutes until heated through.Serving Size: 10Number of Servings: 10Recipe submitted by SparkPeople user VIRGINIAKW.

The nutritional information for Eggplant Parmesan Casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 309.2

• Total Fat: 15.4 g
• Cholesterol: 47.4 mg
• Sodium: 1,390.7 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 7.3 g
• Protein: 10.7 g

Eggplant Parmesan Casserole is Italian cuisine.