Italian

Kathy's Eggplant Parmesian is for Dinner.

Kathy's Eggplant Parmesian takes 10 minutes to prepare.

Kathy's Eggplant Parmesian takes 65 minutes to cook.

Kathy's Eggplant Parmesian makes 12 servings.

The ingredients for Kathy's Eggplant Parmesian are:

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
2 large Egg, fresh, whole, raw
1 cup Bread crumbs, dry, grated, seasoned
1 serving 2 tsp Italian Seasoning (by JULIE1933)
1 tsp Garlic powder
2.5 cup Sauce, Hunts Orig Spaghetti Sauce, 1/2 c (126g)
6 tsp Cheese-Parmesian Kraft (by TERESAPENDINO)
1 cup Cheese - Kraft Mozzerella Shredded

Here is how you make Kathy's Eggplant Parmesian:

slice 1 small eggplant in 1 inch pieces, beat eggs with small amount of water, put bread crumbs, italian seasoning, parmesian cheese, and garlic powder in bowl and mix, dip eggplant into egg, then dredge through breadcrumps, put on greased cookie sheet. Bake at 375 for 25 minutes, then flip and bake for 25 more minutes, once completed turn up the oven to 400 and in a 13x9 baking dish put a little spaghetti sauce in bottom to coat, then place eggplant aligned through the baking dish, cover with spaghetti sauce, sprinkle with parmesian cheese, then cover with mozzerella. Bake for 15 minutes. Let stand for 5 minutes after taking out of the oven.Serving Size: Makes 12 2 inch piecesNumber of Servings: 12Recipe submitted by SparkPeople user WAUPEETIEFARMS.

The nutritional information for Kathy's Eggplant Parmesian is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 115.4

• Total Fat: 4.2 g
• Cholesterol: 39.0 mg
• Sodium: 518.7 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 2.5 g
• Protein: 6.6 g

Kathy's Eggplant Parmesian is Italian cuisine.