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8 servings
Meal Types:
Main Dishes
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Eggplant Parmigiana II

A lower fat version of this tasty dish.



  1. Whisk together 1 egg, water and salt.
  2. Thinly slice eggplant and dip in egg then bread crumbs.
  3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
  4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
  5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
  6. Top with eggplant and sauce alternating ending with sauce.
  7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.
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six points per serving
08 Aug 10 by member: hwood


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Nutrition summary:

There are 293 calories in 1 serving of Eggplant Parmigiana II.
Calorie break-down: 33% fat, 42% carbs, 24% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 100
Calories 292
% Daily Values*
Total Fat 11.12g 17%
  Saturated Fat 5.902g 30%
  Polyunsaturated Fat 1.133g  
  Monounsaturated Fat 3.171g  
Cholesterol 81mg 27%
Sodium 1076mg 45%
Potassium 679mg  
Total Carbohydrate 31.52g 11%
  Dietary Fiber 6.8g 27%
  Sugars 7.51g  
Protein 18.31g  
Vitamin A 90% Vitamin C 110%
Calcium 290% Iron 118%
of RDI*
(292 calories)
15% of RDI
Calorie Breakdown:
Carbohydrate (43%)
Fat (33%)
Protein (24%)
* Based on a RDI of 2000 calories