Italian

Eggplant Parmesan, 254 cals is for Dinner.

Eggplant Parmesan, 254 cals takes 5 minutes to prepare.

Eggplant Parmesan, 254 cals takes 15 minutes to cook.

Eggplant Parmesan, 254 cals makes 6 servings.

The ingredients for Eggplant Parmesan, 254 cals are:

Extra Virgin Olive Oil ( EVOO) Spray
2 Eggplants (about 2 pounds)
Salt and pepper
2 cups of Basic Tomato Sauce
1 bunch fresh basil leaves, chiffonade
8 ounces Fresh Mozzarella
1/2 freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted (I used bought Bread Crumbs)

Here is how you make Eggplant Parmesan, 254 cals:

Preheat oven to 450 degrees F. Spray baking sheet with Olive Oil. Slice each eggplant into 6 pieces about 1 to 1/2 inch thick. Place on the oiled baking sheet and lightly season with salt and pepper. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12 to 15 minutes. Remove eggplant from the oven and put the slices on a plate to cool.Lower the oven temperature to 350 degrees F. In an 9 x 12 inch baking pan, place the six largest eggplant slices. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one very thin slice of mozzarella on each piece and sprinkle each with 1 tsp of parmesan. Keep layering like lasagna until all ingredients are used.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user CARIKE3.

The nutritional information for Eggplant Parmesan, 254 cals is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 253.5

• Total Fat: 12.2 g
• Cholesterol: 38.6 mg
• Sodium: 451.7 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 4.9 g
• Protein: 19.0 g

Eggplant Parmesan, 254 cals is Italian cuisine.

The dietary needs meet for Eggplant Parmesan, 254 cals is Vegetarian