Vegetarian

Eggplant Parmesan with Whole Wheat Rotini takes 15 minutes to prepare.

Eggplant Parmesan with Whole Wheat Rotini takes 45 minutes to cook.

Eggplant Parmesan with Whole Wheat Rotini makes 8 servings.

The ingredients for Eggplant Parmesan with Whole Wheat Rotini are:

1 Eggplant
2 small cans of Hunt's no salt added tomato sauce
1 can of diced tomatoes
8 oz of mozzarella cheese
.25 cup parmesan cheese
2 eggs
2 cups of Italian breadcrumbs (you only use about 1 cup but it's nice to have extra to shake around)
4 tablespoons of french fried onions (crushed)

Here is how you make Eggplant Parmesan with Whole Wheat Rotini:

Peel and slice the eggplant very thin. Lay slices flat on a paper towel and salt. Flip and salt the other side. Dip in egg and cover in breadcrumbs. Line a cookie sheet with the breaded eggplant and cook at 350 until they are crispy. Cook the tomato sauce and diced tomatoes while the eggplant is browning. Add spices as you wish including italian seasonings, garlic, red pepper flakes. Spoon the tomato sauce into a baking dish and line the pan with the browned eggplant. Cover with cheese, crushed fried onions and extra breadcrumbs. Cook at 350 until golden brown and tender, about 35 minutes.Serving Size: 8 large servingsNumber of Servings: 8Recipe submitted by SparkPeople user THINAGAIN14.

The nutritional information for Eggplant Parmesan with Whole Wheat Rotini is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 330.5

• Total Fat: 10.8 g
• Cholesterol: 69.0 mg
• Sodium: 1,745.7 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 6.4 g
• Protein: 17.3 g