Italian

Eggplant Parmigiana Petey's way is for Dinner.

Eggplant Parmigiana Petey's way takes 20 minutes to prepare.

Eggplant Parmigiana Petey's way takes 30 minutes to cook.

Eggplant Parmigiana Petey's way makes 6 servings.

The ingredients for Eggplant Parmigiana Petey's way are:

1 Eggplant
1 jar (26oz) fav pasta sauce
1/3c seasoned breadcrumbs
2t Italian seasoning
1T Parmesan cheese, grated
1/4t garlic powder
2 lg egg whites lightly beaten
1c mozzarella cheese shredded
cooking spray
1c sliced fresh mushrooms
1/2 med onion sliced
1T olive oil

Here is how you make Eggplant Parmigiana Petey's way:

Preheat oven to 350*. Combine breadcrumbs, Parmesan, Italian seasoning and garlic for breading eggplant. Peel and slice eggplant into 1/4" slices. Coat eggplant slices in lightly beaten egg whites and coat with breadcrumb mixture. Place breaded eggplant slices on a non-stick cookie sheet and bake for 10-20min or until golden brown. While that is cooking add olive oil, onion and mushrooms and saute' (med-high heat) till mushrooms are cooked then add pasta sauce.When eggplant is done place a layer of eggplant in a baking dish and layer with pasta sauce and mozzarella as desired. Place back in oven about 10 min or until sauce and cheese are bubbly. Makes about 6 servings. Hope you Enjoy!!Number of Servings: 6Recipe submitted by SparkPeople user PETEY-Q.

The nutritional information for Eggplant Parmigiana Petey's way is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 211.7

• Total Fat: 9.6 g
• Cholesterol: 15.4 mg
• Sodium: 679.5 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 5.5 g
• Protein: 11.1 g

Eggplant Parmigiana Petey's way is Italian cuisine.