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Healthier Eggplant Parmesan II
- 1 whole egg
- 3 egg whites
- 1 tablespoon water
- 3 eggplant, peeled and thinly sliced
- 2 cups whole wheat bread crumbs
- 6 cups spaghetti sauce, divided
- 3/4 pound part-skim mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 15.5g|
|Saturated Fat 7g|
|Total Carbohydrate 51.1g|
|Dietary Fiber 12.7g|
|* 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.|