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Quick Eggplant Parmesan
- 1 egg
- 1 tablespoon water
- 1 small eggplant, cut into 3/4 inch thick slices
- 1 cup dried bread crumbs, seasoned
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup spaghetti sauce
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons grated Parmesan cheese
Directions:View on All Recipes
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 28.1g|
|Saturated Fat 14.3g|
|Total Carbohydrate 63.6g|
|Dietary Fiber 13.1g|
|* 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.|