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Seasoned Eggplant Parmesan
Seasoned Eggplant Parmesan

Category: Main Dish | Serves: 6

(27 ratings)

Nutrition Information:
Calories: 248
Protein: 19 g
Carbs: 25 g
Fat: 9 g
Saturated Fat: 4 g
Sodium: 915 mg
Fiber: 7 g

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2 eggplants, peeled and thinly sliced
3 egg whites, beaten
2 cups Italian seasoned bread crumbs
2 cups tomato sauce
1 (2 cups) package reduced fat shredded mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon dried basil
1 Preheat oven to 350 °F.
2 Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3 In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4 Bake in preheated oven for 35 minutes, or until golden brown.

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