Vegetarian

Eggplant Parmaggiano - no frying is for Dinner.

Eggplant Parmaggiano - no frying takes 35 minutes to prepare.

Eggplant Parmaggiano - no frying takes 75 minutes to cook.

Eggplant Parmaggiano - no frying makes 9 servings.

The ingredients for Eggplant Parmaggiano - no frying are:

1 eggplant (1.5lbs)
1.5 cups Panko
1 cup low-fat ricotta cheese
1 jar of Pasta Sauce
1/2 cup fresh parsley (torn)
2 dashese of salt
2 dashes of pepper
1 dash of chili powder or red pepper flakes
1 1/4 tsp minced garlic
3/4 cup of finely shredded parmesan-romano
1 egg (for eggwash)
1 tbs water (for eggwash)
1 cup italian 6-cheese blend
3 sprays of Pam (No stick spray)

Here is how you make Eggplant Parmaggiano - no frying:

1. Slice eggplant into 1/2 inch crosswise.2. Sprinkle with some salt and put into a colander. Allow to drain excess water for approx. 25 minutes. Dry with paper towels.3. Beat egg with 1tbs of water in a bowl.4. Mix the ricotta cheese, torn fresh parsley, 1/4 cup parmesan-romano cheese, minced garlic, dash of salt and pepper in another bowl.5. Mix the panko with 1/4 cup parmesan-romano cheese.6. Dip eggplant pieces in the eggwash and then the panko mixture. Shake off excess. 7. Spray two baking sheets with Pam. 8. Place eggplant slices on the baking sheets, one inch apart from one another.9. Bake in the oven for 30 minutes, flipping slices over halfway through (15 minutes).10. Spray an 8x8 baking dish with some Pam.11. Spoon 1/2 cup of pasta sauce in the baking dish and evenly spread.12. Next add a single layer of eggplant.13. Sprinkle with a dash of salt and pepper14. Add another layer of pasta sauce.15. Spread a layer of the ricotta mixture.16. Sprinkle a layer of the italian cheese blend.17. Repeat for another 2 layers. 18. Cover the baking dish with aluminum foil and bake for 35 minutes.19. Remove the foil and bake for another 10 minutes (or until the sauce bubbles and the cheese melts). Serving Size: 9 squares in an 8x8 dishNumber of Servings: 9Recipe submitted by SparkPeople user SOPHIEHOLIDAY.

The nutritional information for Eggplant Parmaggiano - no frying is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 228.6

• Total Fat: 9.2 g
• Cholesterol: 45.2 mg
• Sodium: 708.4 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 4.4 g
• Protein: 13.4 g

Eggplant Parmaggiano - no frying is Italian cuisine.

The dietary needs meet for Eggplant Parmaggiano - no frying is Vegetarian