Easy Italian Eggplant Parmigiana


Serves: 6
Total Calories: 331

Ingredients

1 large eggplant, peeled
1/2 stick butter, melted
3/4 to 1 cups dry Italian bread crumbs
1 (16-ounce) jar seasoned spaghetti sauce
4 to 6 slices mozzarella cheese

Directions:

Cut eggplant into 1?2-inch slices. Dip slices in butter, then bread crumbs. Place on nonstick baking sheet. Spoon spaghetti sauce on each slice. Top eggplant with cheese slices, cutting to distribute evenly. Bake in 400° oven 15–20 minutes or until cheese is slightly brown.

Nutritional Facts:

Serves: 6
Total Calories: 331
Calories from Fat: 133

This Easy Italian Eggplant Parmigiana recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.


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