No Fry Eggplant Parm Recipe

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Ingredients:

Serving

1 1/2 lbs eggplants, sliced into 3/4-inch thick slices, skin on
2 cups your favorite pasta sauce
2 cups shredded reduced-fat mozzarella cheese

Directions:

Preheat oven to 425.
Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
Spray the top of eggplant slices.
Bake on center rack for 25 minutes
In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
You will probably get about 3 layers. End with cheese topping.
At this point, you can cover and refrigerate until you are ready to bake, OR:.
Bake at 350 for 30 minutes.
Serve with salad and crusty bread, or over pasta, or use as sandwich filling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.48 Kcal (860 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Cholesterol	11.36mg	4%
Sodium	746.88mg	31%
Potassium	677.81mg	14%
Total Carbs	29.12g	10%
Sugars	12.13g	49%
Dietary Fiber	7.42g	30%
Protein	22.16g	44%
Vitamin C	3.4mg	6%
Iron	1.2mg	7%
Calcium	573.7mg	57%

Amount Per 100 g
Calories	59.46 Kcal (249 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Cholesterol	3.29mg	4%
Sodium	216.13mg	31%
Potassium	196.15mg	14%
Total Carbs	8.43g	10%
Sugars	3.51g	49%
Dietary Fiber	2.15g	30%
Protein	6.41g	44%
Vitamin C	1mg	6%
Iron	0.3mg	7%
Calcium	166mg	57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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