Italian

My Fattening Eggplant Parmesean is for Dinner.

My Fattening Eggplant Parmesean takes 45 minutes to prepare.

My Fattening Eggplant Parmesean takes 45 minutes to cook.

My Fattening Eggplant Parmesean makes 12 servings.

The ingredients for My Fattening Eggplant Parmesean are:

Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 (remove)
Bread crumbs, dry, grated, seasoned, 1 cup (remove)
*Bread Crumbs Panko, 0.5 cup (remove)
*Canola Oil, .5 cup (remove)
Hunt's Pasta Sauce, 9 serving (remove)
Great Value Parmesan Cheese, 24 serving (remove)
Cottage Cheese, 1% Milkfat, 1.5 cup (not packed) (remove)
Egg, fresh, 1 extra large (remove)
Kraft Mozzarella w/ a touch of Philadelphia Cream Ch, 8 serving (remove)
*Kraft 2% Mild Cheddar Cheese, 4 oz (remove)

Here is how you make My Fattening Eggplant Parmesean:

Bake for 45 - 55 minutes. Cool. Cut into 12 equal portions. Freeze for easy dinner convenience on the goServing Size: 12 3" x 3" squaresNumber of Servings: 12Recipe submitted by SparkPeople user LYNH1117.

The nutritional information for My Fattening Eggplant Parmesean is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 334.7

• Total Fat: 20.3 g
• Cholesterol: 49.1 mg
• Sodium: 1,123.7 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 4.7 g
• Protein: 18.3 g

My Fattening Eggplant Parmesean is Italian cuisine.