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Not Too Saucy Eggplant Parmesan


"An easy, quick, and cheap vegetarian dish. Just enough pasta sauce to make a delicious eggplant Parmesan. No soggy eggplant here! Both the veggie and meat lovers in your life will love this recipe."
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58 m servings 315 cals
Original recipe yields 12 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.
  3. Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.
  4. Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.
  5. Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil.
  6. Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts

Per Serving: 315 calories; 15 g fat; 26.5 g carbohydrates; 19.5 g protein; 82 mg cholesterol; 744 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is a very nice change from the usual parmigiana. I didn't fry the eggplant though. I baked them. Thank you for the recipe.