No-Fry Eggplant Parmesan

50 minutes Prep: 15 minutes Cook: 35 minutes

477 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	cup	parmesan, parmigiano-reggiano cheese, grated	grated
3/4	cup	bread crumbs	fresh
1/2	cup	mayonnaise	approximately
1	large	eggplant
1 1/2	cups	tomato sauce	seasoned
8	ounces	mozzarella cheese	shredded

Directions

Preheat oven to 425 degrees F.

Slice the washed eggplant into 1/2 inch rounds (not necessary to peel).

Spread both sides of the rounds with a thin layer of mayonnaise.

Combine 3/4 cup of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mixture.

Arrange in one layer on an oiled baking sheet and bake for 15 minutes.

Place the eggplant slices in an overlapping fashion in an oiled 9x12 inch casserole, and top with tomato sauce, mozzarella and the remaining Parmesan cheese.

Bake at 375 degrees F for 20 minutes or until cheese melts.

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Nutrition Facts

Serving Size 222g

Amount per Serving

Calories 477 51% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 12.0g	59%
Trans Fat 0.0g
Cholesterol 65mg	22%
Sodium 1096mg	46%
Total Carbohydrate 31.0g	10%
Dietary Fiber 2.0g	9%
Sugars 8.0g
Protein 27.0g	55%

Vitamin A	15%		Vitamin C	20%
Calcium	77%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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