Revised Eatingwell Eggplant Parm Recipe

Looking for an easy Revised Eatingwell Eggplant Parm recipe? Learn how to make Revised Eatingwell Eggplant Parm using healthy ingredients.


Submitted by gngabriel

Makes 5 servings



recipe from eatingwell.com but revised to do have less salt.

Recipe Ingredients for Revised Eatingwell Eggplant Parm

1 tbsp ketchup
570 grams Chinese Eggplant
49 1/2 grams Egg, White
2 serving Seasoned Salt Free Bread Crumbs
118 1/2 grams Water, Bottled, Poland Spring
2 oz Mozzarella, Part Skim Milk Cheese
1/4 cup Organic Cheese
411 grams Stewed Tomatoes, No Salt Added

Recipe Directions for Revised Eatingwell Eggplant Parm

  1. bread

  2. bake at 400 15 mins each side

  3. puree sauce with water and dried oregano

  4. layer sauce, eggplant and cheese

  5. bake for 20 mins

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 261.8g
Amount Per Serving
Calories
159
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
189mg
8%
Potassium
37mg
1%
Total Carbohydrates
23.2g
8%
Dietary Fiber
4.8g
19%
Sugars
10.3g
Protein
8.9g
Vitamin A 9% Vitamin C 13%
Calcium 15% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in dietary fiber
  •   Bad points
  • High in sugar
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