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IngredientsPAM® original No-Stick cooking Spray1/4 cup Italian-style bread crumbs1/4 cup Kraft® Grated Parmesan Cheese1 large eggplant, peeled if desired1/4 cup Parkay® original Spread-tub, melted1 cup shredded part-skim mozzarella cheese1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained1 can (8 oz each) Hunt’s® Tomato Sauce with Basil, Garlic and Oregano
DirectionsPreheat oven to 425°F. Spray baking sheet with cooking spray; set aside. combine bread crumbs and Parmesan cheese in shallow dish.Cut eggplant into 12 slices, about 1/2-inch thick. clean slices with Parkay, then coat each side with bread crumb mixture. place on baking sheet. Bake 15 minutes or until tender, turning once. top slices evenly with mozzarella cheese.Meanwhile, combine undrained tomatoes and sauce in small saucepan. give a boil over medium-high heat. decrease heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. place 3 eggplant slices over sauce in each bowl.
Nutritional Information4 servings (3 slices eggplant with 1/2 cup sauce each) Calories 305; total Fat 15 g(Saturated Fat 6 g); Cholesterol 23 mg; Sodium 1013 mg; carbohydrate 27 g; (Dietary Fiber 6 g, Sugars 9 g); protein 12 g; Percent daily Values*: Vitamin A 25%; Vitamin C 22%; Calcium 34%; Iron 13%* Percent daily values are based on a 2,000 calorie diet.
Kraft® is a registered trademark of Kraft Foods, Inc.
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