Vegetarian

Eggplant Parmesan verde is for Dinner.

Eggplant Parmesan verde takes 30 minutes to prepare.

Eggplant Parmesan verde takes 40 minutes to cook.

Eggplant Parmesan verde makes 6 servings.

The ingredients for Eggplant Parmesan verde are:

1whole eggplant, peeled, sliced into 1/2 in slices
1lb tomatillos
1 jalape?o
1 onion
2cloves garlic
1 1/2 cups Panko or Italian seasoned bread crumbs
3 cups chicken stock (I use unsalted)
1/4 cup grated Parmesan cheese
1/4-1/2 cup low fat cheese jack (but your choice of cheese)
Italian seasoning (herbs)
1cup egg beaters

I did not figure the calories on this website but, it is pretty low!

Here is how you make Eggplant Parmesan verde:

Peel and slice eggplant. Cut into 1/2in slices. Make tomatillo sauce. In pot, put cleaned tomatillos about 10-12 poke with knife. Chopped onion, garlic and jalape?o sliced in half and seeded (optional)Minced garlic3c chicken stockCook for 20 minutes use Emerson blender or blender to pur?e be careful as this is hot. You may want to let it cool first. Line dish with foil and use some cooking spray on foil. I use evoo. Panko or bread crumbs, add 1/4 cup of Parmesan cheese, 2tbsp of Italian seasoning, mix together.Take your slices of eggplant dip in egg beaters then cover with panko or breadcrumb mixture both sides. Lay in prepared dish. Cook 30 min( or till crispy)on 350 remove from oven. Spoon over tomatillo sauce to cover. Then sprinkle lightly with cheese and bake for another 10 minutes. Enjoy!Serving Size: Depending on the size of your eggplant serves 4-6 2 slices each servingNumber of Servings: 6Recipe submitted by SparkPeople user KBLUME69.

The nutritional information for Eggplant Parmesan verde is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 5.8

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 39.4 mg
• Total Carbs: 1.4 g
• Dietary Fiber: 0.4 g
• Protein: 0.1 g

The dietary needs meet for Eggplant Parmesan verde is Low Fat