Vegetarian

Eggplant Parmagiana is for Dinner.

Eggplant Parmagiana takes 20 minutes to prepare.

Eggplant Parmagiana takes 45 minutes to cook.

Eggplant Parmagiana makes 8 servings.

The ingredients for Eggplant Parmagiana are:

Eggplant firm...2 Large unpeeled
Olive Oil 2 T (preferably using a mister)
Part Skim Ricotta cheese 16 0z
Mozzerella cheese shredded 8 oz
Parmesan cheese grated 1/4 cup
Eggs large 2
Basil 1/4 cup fresh or 1 T dried
Oregano 1 T dried
salt
black pepper
Marinara Sauce 16 oz
tomatoes, diced 16 oz

Here is how you make Eggplant Parmagiana:

Preheat broiler. Slice eggplants crosswise in 1/4 in. slices. spray with olive oil on both sides. Broil in batches on cookie sheets until light brown turning once. Place aside as they are done. Combine ricotta, grated parmesan cheese, 1/2 basil and oregano and pepper blending in slightly beaten eggs. turn oven to 375. combine tomato sauces with the remaining basil and oregano and then spoon some on bottom of 9X13 pyrex pan. Place a single layer of eggplant and then top with some of the ricotta mixture and sprinkle 1/4 of the shredded mozzerella. Repeat layer or layers. Final layer is tomato sauce. Dot with remaining ricotta and sprinkle shredded mozzarella. Bake at 375 for about 45 minutes until bubbling. Makes 6 large or 8 small to medium portionsNumber of Servings: 8Recipe submitted by SparkPeople user FL32550.

The nutritional information for Eggplant Parmagiana is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 267.9

• Total Fat: 15.3 g
• Cholesterol: 91.1 mg
• Sodium: 654.7 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 4.3 g
• Protein: 18.7 g

Eggplant Parmagiana is Italian cuisine.