"For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried." — Classico
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crushed saltine crackers
grated Parmesan cheese
dried parsley flakes
eggplant, sliced 1/4 inch thick
Nonstick cooking spray
Classico® Four Cheese pasta sauce
dried oregano, crushed
shredded part-skim mozzarella cheese
I used Panko Bread Crumbs instead of the crackers, minus the pepper and parsley flakes (because I don't care for them), so I can't say it was a 5 if I didn't use the exact ingredients. It was delicious! Super easy to make. Just a long time in the oven, but worth not frying the eggplant. Will definitely make again.
delicious. I used a mixture of corn flakes and saltines for the breading. Definitely making this again.
Surprisingly good for something so simple. For any basic eggplant recipe, I always recommend that you lightly salt the slices to allow them to sweat out the bitter juices before cooking. Sprinkle both sides of each slice of eggplant with salt and allow to sit for about 10 minutes. Wipe off the liquid with a paper towel before dipping in the egg dip. I used whole grain saltines and freshly grated Romano cheese. Pretty good.
This was just okay for us. The cracker crumbs made this a little too mealy. I like a little more cheese so I did add a bit, along with sauce, between layers.
Very delicious! I also made it using olive oil in place of the egg/milk combo.
* Percent Daily Values are based on a 2,000 calorie diet.
Classico(R) Eggplant Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
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