Vegetarian

Geevie's Eggplant Parmesan and Spaghetti Bake takes several minutes to prepare.

Geevie's Eggplant Parmesan and Spaghetti Bake takes several minutes to cook.

Geevie's Eggplant Parmesan and Spaghetti Bake makes 8 servings.

The ingredients for Geevie's Eggplant Parmesan and Spaghetti Bake are:

1 eggplant, cut into 12-14 thin slices
1 egg, lightly beaten
1 cup bread crumbs
cooking spray
Ragu Chunky Tomato, Onion and Garlic
1 8 oz package fat free shredded mozzarella cheese
1 16 oz package whole wheat spaghetti

Here is how you make Geevie's Eggplant Parmesan and Spaghetti Bake:

Heat oven to 400. Spray cookie sheet with cooking spray. Cut eggplant into thin slices, roughly 1/4 inch thick. Dip slices into egg, then breadcrumbs. Place on sheet and cook for 15 minutes or until browned on the bottom. Flip and cook for 15 more minutes.Cook spaghetti according to package directions. Toss with 1/2 cup of sauce and lay in bottom of 9x13 baking dish. For an extra kick of flavor, toss with dried or fresh herbs.Line the top with the browned eggplant and cover with the rest of the sauce. Sprinkle cheese across the top and place back in oven and cook 10 minutes or until cheese has melted.Cut into 8 equal servings. Number of Servings: 8Recipe submitted by SparkPeople user GEEVIE.

The nutritional information for Geevie's Eggplant Parmesan and Spaghetti Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 272.2

• Total Fat: 3.7 g
• Cholesterol: 31.6 mg
• Sodium: 773.4 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 7.0 g
• Protein: 17.5 g