Italian

Lightened Up Eggplant Parmesan is for Dinner.

Lightened Up Eggplant Parmesan takes 15 minutes to prepare.

Lightened Up Eggplant Parmesan takes 35 minutes to cook.

Lightened Up Eggplant Parmesan makes 8 servings.

The ingredients for Lightened Up Eggplant Parmesan are:

Eggplant, fresh, 2 eggplant, unpeeled
Red Ripe Tomatoes, 6 plum tomatoes, sliced
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 4 cloves
Olive Oil, 5 tbsp
Parmesan Cheese, grated, 0.25 cup
Romano Cheese, 2 oz
Mozzarella Cheese, part skim milk, 4 oz
Ricotta Cheese, part skim milk, 1 cup
Egg, fresh, 2 extra large
*Sauce, Hunts, Cheese & Garlic, Spaghetti Sauce, 2 cups
Oregano, ground, 1 TBSP
Mrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp

Here is how you make Lightened Up Eggplant Parmesan:

Thinly slice eggplants and tomatoes lengthwise. Chop onions. Mince garlic. Saute onion and garlic in olive oil. Stir in sauce. Beat eggs with ricotta and add seasoning. Layer the eggplant slices with tomatoes, cheeses, ricotta and sauce just as you would lasagna, with the top layer being cheese for a bubbly top. Bake for 35 min at 350 F.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KATPRINT7.

The nutritional information for Lightened Up Eggplant Parmesan is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 294.6

• Total Fat: 18.4 g
• Cholesterol: 81.2 mg
• Sodium: 577.1 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 6.0 g
• Protein: 15.9 g

Lightened Up Eggplant Parmesan is Italian cuisine.

The dietary needs meet for Lightened Up Eggplant Parmesan is Vegetarian