Italian

Individual Pan Eggplant Parmesan is for Dinner.

Individual Pan Eggplant Parmesan takes 10 minutes to prepare.

Individual Pan Eggplant Parmesan takes 50 minutes to cook.

Individual Pan Eggplant Parmesan makes 1 servings.

The ingredients for Individual Pan Eggplant Parmesan are:

One half a large eggplant
84 grams of mozzerella cheese
8 grams of parmesan cheese
3 servings of hunts four cheese tomato sauce
2 servings of italian seasoned bread crumbs
Olive oil cooking spray
1/2 serving of egg whites
Basil, Garlic powder and onion powder

Here is how you make Individual Pan Eggplant Parmesan:

Preheat oven to 375. Peel the eggplant, slice the eggplant thinly. Coat the eggplant pieces in egg white then bread crumbs. Repeat with all eggplant pieces and then spray one side with olive oil cooking spray (0 calories). Put in a skillet on medium high heat for about 4 minutes or until it begins to darken a bit (but not burn) and get a bit crispier. Spray the side facing up of the eggplant in the pan and then flip. Cook through and repeat for all pieces. Layer the cooked pieces as follows: eggplant, sauce, cheese and then top each layer with a sprinkling of garlic powder, onion powder and basil. Make sure the top layer is cheese with a good coating of sauce underneath. Put tin foil over the individual baking tin. Bake at 375 for 35-45 minutes. In the last 15 minutes, take off tin foil covering.Serving Size: 1 serving in individual tinNumber of Servings: 1Recipe submitted by SparkPeople user GRIMANATOMY.

The nutritional information for Individual Pan Eggplant Parmesan is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 699.9

• Total Fat: 24.6 g
• Cholesterol: 60.6 mg
• Sodium: 3,547.7 mg
• Total Carbs: 83.8 g
• Dietary Fiber: 15.9 g
• Protein: 60.1 g

Individual Pan Eggplant Parmesan is Italian cuisine.

The dietary needs meet for Individual Pan Eggplant Parmesan is Vegetarian