Vegetarian

Almond Crusted Eggplant Parm is for Dinner.

Almond Crusted Eggplant Parm takes 5 minutes to prepare.

Almond Crusted Eggplant Parm takes 20 minutes to cook.

Almond Crusted Eggplant Parm makes 6 servings.

The ingredients for Almond Crusted Eggplant Parm are:

* *light ragu no sugar added tomato & basil (1 serving = 1/2 cup), 2 serving (remove)
* Eggplant, fresh, .5 eggplant, unpeeled (approx 1-1/4 lb (remove)
* *Kraft Mozzarella Finely shredded Part Skim cheese, 0.45 cup (remove)
* *Trader Joe's just almond meal, 0.33 cup (remove)
* Egg substitute, liquid (Egg Beaters), .25 cup (remove)

Here is how you make Almond Crusted Eggplant Parm:

slice eggplant. dip in egg beater. coat in almond meal. sear in pan. lay 1/2 spaghetti sauce on bottom of pan. lay eggplant, and 1/2 of what is left of sauce (keep some for noodles - add whatever noodles you use as a separate part of the meal b/c I used Shiritake noodles and nobody else in my family did). Cover with mozz cheese. Bake on 350 for 20 min. Number of Servings: 6Recipe submitted by SparkPeople user NATNEAGLE.

The nutritional information for Almond Crusted Eggplant Parm is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 100.5

• Total Fat: 5.5 g
• Cholesterol: 4.6 mg
• Sodium: 190.6 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 2.5 g
• Protein: 5.8 g

The dietary needs meet for Almond Crusted Eggplant Parm is Low Carb