Eggplant Parmesian
From Gem's Vegetarian Cooking
Source: Mommy Logan
- 3/4 cup whole wheat bread crumbs
- 1 tbs parmesan cheese
- 1/2 clove garlic, crushed
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 Egglant
- 2 1/2 cup tomato sauce
- 1/4 cup parmesan cheese
- 1/2 tsp basil
- 4 oz mozzarella or monterey jack cheese
Combine bread crumbs, 1 tbs parmesan cheese, garlic, thyme, and oregano. Peal and cut 1 medium eggplant into 8 slices about 1/2" thick. Cook them until tender. Place in greased 9 X 13 pan and sprinkle with seasoned bread crumbs. Bake at 400 degrees for 20-25 minutes until crumbs are toasted and eggplant is tender.
Combine tomato sauce, 1/4 cup parmesan cheese, and basil. Pour over eggplant, covering all edges. Sprinkle with white cheese. Bake at 400 degrees for 15 minutes until cheese is melted and browned. Sprinkle with parsley and serve.
Nutritional Information
Servings Per Recipe: 4
18% of calories from protein
49% of calories from carbs
33% of calories from fat
| Calories | 378.05 |
| Total Fat | 13.53 g |
| Saturated Fat | 6.43 g |
| Polyunsaturated Fat | 0.79 g |
| Monounsaturated Fat | 2.48 g |
| Omega-3 | 0.13 g |
| Omega-6 | 0.65 g |
| Cholesterol | 21.91 |
| Sodium | 1127.69 mg |
| Potassium | 350.88 mg |
| Total Carbohydrate | 45.55 g |
| Dietary Fiber | 8.78 g |
| Sugars | 17.95 g |
| Protein | 16.74 g |
| Vitamin A | 17 % |
| Vitamin C | 10 % |
| Calcium | 37 % |
| Iron | 15 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 13 % |
| Thiamin | 18 % |
| Riboflavin | 15 % |
| Niacin | 11 % |
| Vitamin B6 | 8 % |
| Folate | 13 % |
| Vitamin B12 | 15 % |
| Biotin | 0 % |
| Pantothenic Acid | 5 % |
| Phosphorus | 27 % |
| Iodine | 0 % |
| Magnesium | 9 % |
| Zinc | 11 % |
| Selenium | 16 % |
| Copper | 9 % |
| Manganese | 26 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
