Italian

Eggplant Parmagiana is for Dinner.

Eggplant Parmagiana takes 25 minutes to prepare.

Eggplant Parmagiana takes 45 minutes to cook.

Eggplant Parmagiana makes 8 servings.

The ingredients for Eggplant Parmagiana are:

7 oz. fat free mozzarella
1 lg. eggplant, thinly sliced
2 - 14.5 oz ea - cans diced tomatoes
1 clove garlic
2 cups fresh spinach
olive oil spray
salt

Here is how you make Eggplant Parmagiana:

Thinly slice the eggplant. Sprinkle with salt and let it drain for at least 15 minutes.Preheat non-stick skillet over medium-low heat. Spray each slice with olive oil spray and place in pan. Cook until semi-soft, turning once.Meanwhile, in a blender, pour 2 cans diced tomatoes, 1 clove garlic, and spinach. Puree until smooth. Pour enough to cover the bottom into a 9x13 baking dish.Place the eggplant slices in the bottom of the baking dish. Top with a spoonful of sauce and a sprinkling of cheese. Repeat layers. Cover with aluminum foil and bake at 375o for 45 minutes.Number of Servings: 8Recipe submitted by SparkPeople user MAGENTA2009.

The nutritional information for Eggplant Parmagiana is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 77.6

• Total Fat: 0.2 g
• Cholesterol: 5.0 mg
• Sodium: 2,157.2 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.9 g
• Protein: 10.4 g

Eggplant Parmagiana is Italian cuisine.