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Eggplant Parmesan

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Eggplant Parmesan

5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Eggplant Parmesan
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 249kcal

Ingredients

  • 1 medium eggplant
  • 1 large egg
  • 1/4 cup milk
  • 1/8 teaspoon black pepper, ground
  • 1 cup panko (Japanese bread crumbs)
  • 1 ounce Parmesan cheese
  • 1 tablespoon basil, dried
  • 1 none cooking spray
  • 1 1/2 cup spaghetti or marinara sauce
  • 3 ounce mozzarella cheese

Instructions

  • Preheat oven to 350 degrees.
  • Slice egg plant 1/4 inch thick.
  • In a shallow dish combine egg, milk, and pepper. In another bowl stir together Panko, Parmesan cheese, and basil.
  • Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
  • Spray a 9×13 inch baking dish with nonstick spray coating and arrange eggplant in dish.
  • Pour marinara over eggplant.
  • Bake for 40 minutes or until the eggplant is tender.
  • Sprinkle with mozzarella cheese. Bake uncovered for 10 minutes more.
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Nutrition

Calories: 249kcal | Carbohydrates: 29g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 732mg | Fiber: 7g | Sugar: 11g

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