Baked Eggplant parmisana
| 1 | eggplant |
| 1/2 | egg |
| 4 | tbs milk |
| 1 | cup breadcrumbs |
| 1 | tbsp olive oil |
| 4 | oz pasta |
| 1/4 | cup cheese |
| 1 | cups pasta sauce |
- cut up eggplant into 1/2 thick slices
- mix egg and mil together in a bowl and dip eggplant into egg mixture
- after the egg mixture, dredge the eggplant slices in the bread crumbs unitl covered and place on a baking sheet
- once all eggplant slices are on the baking pan drizzle with olive oil
- place in 350 deg oven for 30-45 minutes or until eggplant is easy to cut with a fork
- make pasta according to directions
- top past with eggplant, pasta sauce and cheese
Main Dish
| Nutrition Facts | ||||||
Serving Size 263.5g |
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Amount Per Serving |
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Calories 325 Calories from Fat
91 |
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% Daily Value* |
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Total Fat
10.1g 16%
|
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Saturated Fat
2.8g 14%
|
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|
Trans Fat
0.0g |
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Cholesterol
53mg 18%
|
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Sodium
524mg 22%
|
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Total Carbohydrates
47.4g 16%
|
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Dietary Fiber
6.1g 24%
|
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|
Sugars
8.6g |
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Protein
11.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
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