Ingredients

  • 2 eggplants (mediums, enough for 18-21 ⅓-inch slices)
  • 4 cups marinara (your favorite)
  • 1/2 cup egg beaters (or other egg substitute)
  • 1 cup italian style bread crumbs
  • 8 ounces mozzarella cheese (part-skim or 2 %, divided)
  • 1 cup grated parmesan cheese (divided)

Directions

  1. Preheat oven to 350F.
  2. Dip eggplant slices in egg substitute and dredge in the bread crumbs. Arrange them on foil-covered baking sheet. Bake 25 minutes, turning once, until golden brown.
  3. Spray 9"X13" baking dish and spread about 1/2 -1cup of sauce on the bottom. Top with one layer of eggplant, about 6 pieces, and layer about 1 cup of sauce and a third of mozzarella and Parmesan on top. Repeat the process twice more.
  4. Bake for about 10 minutes, until cheese is lightly brown and sauce is bubbling. Cut into 8 pieces and serve hot.
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NutritionView more

700Calories
Sodium99%DV2380mg
Fat45%DV29g
Protein73%DV37g
Carbs25%DV76g
Fiber68%DV17g

PER SERVING *

Calories700Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat14g70%
Trans Fat
Cholesterol70mg23%
Sodium2380mg99%
Potassium1650mg47%
Protein37g73%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate76g25%
Dietary Fiber17g68%
Sugars32g64%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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