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6Ingredients
60Minutes
140Calories
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Description
This no-fry version of the Italian classic is a bit lighter, but just as delicious as the traditional version. With no messy stovetop to worry about, this recipe is sure to make it into your weekly dinner rotation.
Ingredients
US|METRIC
8 SERVINGS
- 4 baby eggplant (about 1 1/2 pounds, cut in half lengthwise and stems removed)
- 2 Tbsp. olive oil
- 1 1/2 cups Prego® Traditional Italian Sauce
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1 Tbsp. grated Parmesan cheese
- 1/2 cup seasoned panko bread crumbs
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Directions
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium300mg13% |
| Potassium340mg10% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Donna 4 years ago
Excellent! It as delicious and so easy to make I will definitely be making it again I used full sized eggplants and cut them in quarters worked just as well as baby ones