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Classico® Eggplant Parmesan
- 1 egg, beaten
- 1/4 cup fat-free milk
- 1/8 teaspoon pepper
- 1 cup crushed saltine crackers
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 medium eggplant, sliced 1/4 inch thick
- Nonstick cooking spray
- 15 ounces Classico® Four Cheese pasta sauce
- 1/2 teaspoon dried oregano, crushed
- 1 clove garlic, minced
- 3/4 cup shredded part-skim mozzarella cheese
Directions:View on All Recipes
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 11g|
|Saturated Fat 4.6g|
|Total Carbohydrate 33g|
|Dietary Fiber 6.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|