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Baked Eggplant Parmesan With Spaghetti

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Baked Eggplant Parmesan With Spaghetti Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
469
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
739mg
31%
Total Carbohydrates
75g
25%
Dietary Fiber
12g
48%
Sugars
20g
Protein
23g
Calcium
133mg
13%

Number of servings: 4

Calories per serving: 469

Preparation time: 25 min

Total time: 45 min

Ingredients

4 cups or one recipe of Marinara Sauce

20 Wheat Thins† Reduced-Fat Crackers

6 tbsp Parmesan cheese

1 tsp salt-free Mrs. Dash† Original Blend Seasoning

1 tsp dried parsley

14 cup nonfat or 1% milk

1 egg white

Nonstick cooking spray

1 large eggplant, peeled and ends discarded, cut into 8 (12-inch slices)

12 cup shredded, low-fat mozzarella cheese

8 oz whole-wheat spaghetti pasta, cooked according to directions without salt or fat

Directions

Preheat oven to 450°F.

1. Prepare Marinara Sauce recipe according to directions. Set aside.

2. Place the crackers in a small plastic bag and crush them to make cracker crumbs.

3. In a small shallow bowl combine cracker crumbs, Parmesan cheese, salt-free seasoning, and dried parsley. Mix well and set aside.

4. In another small shallow bowl combine milk and egg white and whisk together to mix well.

5. Spray a large baking sheet with nonstick cooking spray. Dip the eggplant slices one at a time into the milk mixture and coat with the crumb mixture. Place on the baking sheet and bake for 15 minutes.

6. Sprinkle mozzarella cheese on top of the slices and bake for 3 more minutes.

7. Meanwhile, heat the marinara sauce over medium heat for 4 to 5 minutes. Top each serving of pasta with baked eggplant slices and sauce.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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