Italian

Light Eggplant Parmesan is for Lunch.

Light Eggplant Parmesan takes several minutes to prepare.

Light Eggplant Parmesan takes several minutes to cook.

Light Eggplant Parmesan makes 2 servings.

The ingredients for Light Eggplant Parmesan are:

1 large eggplant (cut in 1/4 inch slices)
1T olive oil
3 T grated parmesan cheese
1/2 t salt
1/4 t pepper
dash garlic powder
1 t dried leaf oregano (crumbled)
1 can (8 oz) tomato sauce
1/4 cup Italian seasoned bread crumbs

Here is how you make Light Eggplant Parmesan:

Bring large pot of water to a boil; remove from heat. Drop in Eggplant slices; let stand 5 minutes. Drain eggplant slices; blot dry with paper towel. Heat oil in non-stick skillet; brown eggplant on both sides. In a bowl, combine Parmesan cheese, salt, pepper, garlic powder, oregano and tomato sauce.Spread a little of the tomato sauce mixture over the bottom of a 9 inch square shallow baking dish. Arrange eggplant slices in layers with mozzerella cheese. Pour remaining sauce mixture over the eggplant and cheese, and top with bread crumbs.Bake at 350 degrees for 50 minutes or until bubbly.Makes 2 large servings.Number of Servings: 2Recipe submitted by SparkPeople user VRODVOYAGER.

The nutritional information for Light Eggplant Parmesan is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 405.5

• Total Fat: 19.6 g
• Cholesterol: 38.8 mg
• Sodium: 1,298.4 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 9.2 g
• Protein: 23.4 g

Light Eggplant Parmesan is Italian cuisine.

The dietary needs meet for Light Eggplant Parmesan is Vegetarian