Eggplant Parmigiana

Food.com
3
11
230
75

Ingredients

2 pounds eggplant (sliced 1/2-inch thick)
2 cups panko breadcrumbs (finely ground, or regular breadcrumbs)
3/4 teaspoons cayenne
1 1/2 tablespoons spices (Italian, a blend of whatever you prefer)
3 eggs (beaten, start with 2, add another if needed)
3 tablespoons water (add the third T. if you add a third egg)
olive oil flavored cooking spray (about 1 T. total)
4 ounces shredded mozzarella cheese (divided, 2 cups)
3 cups marinara sauce
2 tablespoons balsamic vinegar
1 ounce parmesan cheese (shredded, 1/2 cup)
Read Directions

NutritionView more

230Calories
Sodium24%DV580mg
Fat14%DV9g
Protein22%DV11g
Carbs9%DV28g
Fiber24%DV6g

PER SERVING *

Calories230Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat4g20%
Trans Fat
Cholesterol95mg32%
Sodium580mg24%
Potassium620mg18%
Protein11g22%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber6g24%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

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