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Baked Parmesan Eggplant takes 5 minutes to prepare.

Baked Parmesan Eggplant takes 20 minutes to cook.

Baked Parmesan Eggplant makes 12 servings.

The ingredients for Baked Parmesan Eggplant are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Progresso Bread Crumbs - Italian Style, .5 cup
Kraft Reduced Fat Parmesan Cheese (grated), .5 cup
Garlic powder, 1 tbsp
Milk, nonfat, .5 cup
Egg substitute, liquid (Egg Beaters), .5 cup (2 egg whites can be substituted)

Here is how you make Baked Parmesan Eggplant:

Preheat oven to 400 degrees. Spray sheet pan with Pam. Slice eggplant into 1/4 inch slices which should yield 12 -13 slices. Mix milk and eggbeaters together in a bowl. Mix bread crumbs and parmesan cheese in a separate bowl. Dip slices in milk/egg wash and press into dry ingredients (make sure you bread both sides). Place eggplant slices on pan. Sprinkle garlic powder and other desirable Italian dried herbs on eggplant slices. Spray them with an olive oil spray or butter spray.Place them on middle rack for 15 minutes. Remove, turn over eggplant slices and spray other side with olive oil spray. Put back in oven for another 5 minutes. Remove from oven and serve. (I also like to add a little fresh grated parmesan cheese and serve with a side of heated marinara sauce. These are not included in nutrition.)Number of Servings: 12Number of Servings: 12Recipe submitted by SparkPeople user KK0301.

The nutritional information for Baked Parmesan Eggplant is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 81.1

• Total Fat: 2.4 g
• Cholesterol: 10.3 mg
• Sodium: 254.4 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 1.4 g
• Protein: 4.6 g