Eggplant Parmesan Over Pasta And Fruit – a delicious recipe with eggplant, tomato sauce, bread crumbs, Italian seasoning, oregano, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta according to recipe provided, omit salt. Rinse, peel and pat dry eggplant; slice eggplant thin in 1/4-inch rounds, set aside. Mince garlic and set aside. Lightly beat egg whites in a shallow plate and mix breadcrumbs and seasonings in a second plate. Coat eggplant slices with egg whites then coat both sides with breadcrumbs; place on baking pan lightly coated with cooking spray and bake for about 6 minutes at 400 degrees. Turn and bake for an additional 5-6 minutes, until golden brown. Spray a small nonstick saucepan with cooking spray and saute garlic on medium heat until golden. Add tomato sauce to saucepan and heat through. Place eggplant over pasta in a small ovenproof casserole; spread tomato sauce over eggplant and sprinkle with Parmesan cheese. Turn oven off and place casserole in oven until cheese melts, about 2 minutes. Serve.
163
kcal
Calories
8
g
Fat
13
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small eggplant, 1 1/4 cups tomato sauce, low sodium, 4 tablespoon low sodium bread crumbs, 1/4 teaspoon Italian seasoning, and more.
Yes, Eggplant Parmesan Over Pasta And Fruit falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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