Italian

Eggplant Parmesan Loaf is for Dinner.

Eggplant Parmesan Loaf takes several minutes to prepare.

Eggplant Parmesan Loaf takes several minutes to cook.

Eggplant Parmesan Loaf makes 4 servings.

The ingredients for Eggplant Parmesan Loaf are:

1 Eggplant, unpeeled
1 Cup Mushrooms, fresh, sliced
1/2 can spinach, drained
1/2 cup Ricotta cheese, part skim milk
1 Large Egg
1/2 cup kikkomans panko crumbs
1 cup Hunts traditional pasta sauce
1/2 cup Mozzerella cheese, Shredded, part skim
1/3 Cup Parmesan cheese, grated
*canola oil, 2 TLBs for frying eggplant
Parsley, dried 2 TLBS
Italian Seasoning, 1 TLBS dried.

Here is how you make Eggplant Parmesan Loaf:

Eggplant Parmesan LoafBakes in a bread pan!Bake in a 350 oven for 25 minutes Serves 4 at 281.8 calories each and 17.1 grams of fat Rinse Eggplant, cut off the tip. Keeping in mind that you only want to use the middle 2 slices of this vegetable, slice the long slices into ? inch slabs. (Reserve the rest for another dish!) Lay the 2 slabs on paper towel to absorb any excess moisture. Take ricotta and mix with spinach., set aside Take panko crumbs and put on a plate, sprinkle about ? of the parmesan onto crumbs, add 1 TLBS of parsley. Toss with fingers. In another bowl, whisk up egg. ( I used an oval dish ) Take Eggplant and dip in egg, then in the panko, lightly pressing to help Panko stick. Take left over whisked up egg and add to ricotta and spinach mixture, mix that well. Fry Eggplant on medium Low until golden brown. Turn and fry other side of both pieces. Set on paper towel .Spoon 1-2 TLBS of the pasta sauce into the bread pan to prevent sticking, * add 1 slice of Eggplant . Take ? of the Ricotta mixture and spread over eggplant , sprinkle ? of the mushrooms, half of the mozzarella, half of the parmesan., half of the parsley, and Italian seasonings. Top that with half of the remaining hunts pasta sauce. Repeat layers starting from *, reserving a TLBS. Of both mozzerella and parmesan to garnish on top. Bake at 350 , uncovered, for 25 minutes.Number of Servings: 4Recipe submitted by SparkPeople user TWEETYSATHOME.

The nutritional information for Eggplant Parmesan Loaf is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.8

• Total Fat: 17.1 g
• Cholesterol: 79.2 mg
• Sodium: 609.2 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 4.3 g
• Protein: 15.3 g

Eggplant Parmesan Loaf is Italian cuisine.