Italian

Semi Homemade Eggplant Parmesan is for Dinner.

Semi Homemade Eggplant Parmesan takes 20 minutes to prepare.

Semi Homemade Eggplant Parmesan takes 60 minutes to cook.

Semi Homemade Eggplant Parmesan makes 12 servings.

The ingredients for Semi Homemade Eggplant Parmesan are:

2.5 eggplant, peeled (yield from 1 Eggplant, fresh
3 cup pieces Mushrooms, cooked
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 large Onions, raw
2.5 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce
24 oz Clasico Roasted Garlic Sauce
2 cup Bread crumbs, dry, grated, plain
6 large Egg, fresh, whole, raw
16 oz Great Value, Low-moisture Part Skim Mozzarella Cheese

Here is how you make Semi Homemade Eggplant Parmesan:

Grind fresh bread to make the crumbs. Peel and slice the eggplant into 1/4 inch thick slices. Dredge eggplant in eggs, then in bread crumbs. Bake at 375 for 25 minutes.Cut onions in large dice and saute until translucent. Then add the mushrooms and continue to saute just until the mushrooms begin to soften. Add the sauce and simmer while the eggplant cooks.In a large baking pan layer the sauce, cheese, and eggplant. Then more sauce, cheese, and continue until the last layer of eggplant is used. Cover with a small layer of sauce and bake for 20 minutes longer. Remove the eggplant and cover with a thick layer of cheese. Return to oven for another 15 minutes and enjoy.Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user SILVERSURFERWF.

The nutritional information for Semi Homemade Eggplant Parmesan is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 298.4

• Total Fat: 9.2 g
• Cholesterol: 119.7 mg
• Sodium: 783.8 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 6.1 g
• Protein: 18.7 g

Semi Homemade Eggplant Parmesan is Italian cuisine.

The dietary needs meet for Semi Homemade Eggplant Parmesan is Vegetarian