Name: Eggplant Parmigiana
Ingredients: 1 oz mozzarella cheese, shredded; 1 cup part skim ricotta cheese; 1 large egg; 1 tsp leaves basil; 1 tsp garlic powder; 1 unpeeled whole eggplant; 2 cups tomato sauce; 2 fl oz water; 1/2 cup seasoned bread crumbs

Ingredients

1 oz mozzarella cheese, shredded

1 cup part skim ricotta cheese

1 large egg

1 tsp leaves basil

1 tsp garlic powder

1 unpeeled whole eggplant

2 cups tomato sauce

2 fl oz water

1/2 cup seasoned bread crumbs

Directions

1.	Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.
2.	Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.
3.	Bake on 350 °F (175 °C) for 30 minutes or until tender.
4.	Mix remaining egg with cheeses and seasonings.
5.	Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.
6.	Bake on 350 °F for 1 hour and serve.

Nutritional Summary

There are 257 calories in 1 serving of Eggplant Parmigiana.

Calorie Breakdown: 31% fat, 46% carbs, 23% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

257

% Daily Values*

Total Fat

9.08g

12%

Saturated Fat

4.648g

23%

Trans Fat

-

Polyunsaturated Fat

0.96g

Monounsaturated Fat

2.608g

Cholesterol

78mg

26%

Sodium

1048mg

46%

Total Carbohydrate

31.14g

11%

Dietary Fiber

7.4g

26%

Sugars

9.82g

Protein

15.41g

Vitamin D

0mcg

0%

Calcium

270mg

21%

Iron

2.94mg

16%

Potassium

868mg

18%

Vitamin A

120mcg

13%

Vitamin C

12.2mg

14%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.