Italian

Skillet Eggplant Parmigiana takes 15 minutes to prepare.

Skillet Eggplant Parmigiana takes 15 minutes to cook.

Skillet Eggplant Parmigiana makes 4 servings.

The ingredients for Skillet Eggplant Parmigiana are:

1 medium eggplant (1 pound)
1/2 cup seasoned bread crumbs
1/2 cup parmesan cheese (2 ounces)
1/4 egg subsitute
1 TBS water
2 TBS olive oil
1 1/4 cup meatless spaghetti sauce
1 cup fat free mozzarella

Here is how you make Skillet Eggplant Parmigiana:

1) If desired peel eggplant. Cut eggplant into 3/4-inch slices. In a shallow dish combine breadcrumbs and 1/4 cup parmesan cheese. In another shallow dish wisk together egg subsitute and water. Dip eggplant into egg mixture and then into breadcrumbs to coat.2) In a 12-inch skillet heat oil over medium heat. Add eggplant slices cook 6 to 8 minutes or until golden brown, turning once. 3) Add sapghetti sauce; sprinkle with remaing parmesan cheese and mozzerella cheese. Reduce to low heat. Cover and cook for 5 minutes.Number of Servings: 4Recipe submitted by SparkPeople user NIKI778.

The nutritional information for Skillet Eggplant Parmigiana is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 341.2

• Total Fat: 14.5 g
• Cholesterol: 15.0 mg
• Sodium: 1,078.9 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 5.2 g
• Protein: 19.5 g

Skillet Eggplant Parmigiana is Italian cuisine.