Italian

No Tomato Sauce Eggplant Parmesean is for Dinner.

No Tomato Sauce Eggplant Parmesean takes 30 minutes to prepare.

No Tomato Sauce Eggplant Parmesean takes 25 minutes to cook.

No Tomato Sauce Eggplant Parmesean makes 6 servings.

The ingredients for No Tomato Sauce Eggplant Parmesean are:

Eggplant
Spinach
Chopped Mushrooms
Beaten Eggs
Parmesean Cheese
Mozarella Cheese Shredded
Parsley
Bread Crumbs
Garlic
Olive Oil

Here is how you make No Tomato Sauce Eggplant Parmesean:

Preheat oven to 375Slice eggplant long waysBeat eggs, parmesean Cheese, salt, pepper, and a little water together. Spray hot panCoat the eggplant slices in the egg mixtureput in the panlet eggplant stay on one side, until brown then turn.Chop Spinach, mushrooms, and parsley and garlicMix with parmesean cheese, mozzarella (shredded) and 1 tbsp of olive oil.When eggplant are finished, layer the eggplant and spinach alternating. When finished (I usually get 3 layers)Mix the bread crumbs and a little more cheese into the remaining mixture and mix with the remaining egg. Spread over the tope. Bake at 375 for about 25 mintuesServing Size: Makes 6 5 oz servingsNumber of Servings: 6Recipe submitted by SparkPeople user NANINEIB.

The nutritional information for No Tomato Sauce Eggplant Parmesean is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 236.9

• Total Fat: 14.6 g
• Cholesterol: 70.8 mg
• Sodium: 204.9 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 5.3 g
• Protein: 13.4 g

No Tomato Sauce Eggplant Parmesean is Italian cuisine.

The dietary needs meet for No Tomato Sauce Eggplant Parmesean is Vegetarian