Eggplant parmigana 441cal. 45g protein *

390 PROTEIN 23G CARBS 34G FATS 18G FIBRE 5 SCAN THE BARCOD 61023 l 20032 4 to add it to your MyFitness Pal

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 200°C. Line a baking sheet with baking paper.

Step 2

2.Crack and whisk eggs in one bowl and mix the breadcrumbs, grated parmesan cheese, garlic powder, dried oregano, salt, and pepper in another bowl. 3.Dip each eggplant slice into the eggs, then coat it with the breadcrumb mixture, pressing lightly to adhere. 4. Place the coated eggplant slices on the prepared baking sheet.

Step 3

5. Bake for 20-25 minutes, flipping haltway through, until the eggplant is tender and the coating is golden brown.

Step 4

6.Lower the oven temperature to 180°c. 7.In a a large baking dish, spread a thin layer of sauce on the bottom.

Step 5

8. Place a layer of baked eggplant slices over the sauce. 9. Spreada layer of tomato sauce over the eggplant, followed by a sprinkle of shredded mozzarella cheese. 10.Repeat the layers until all the eggplant is used, finishing with a layer of tomato sauce and a final layer of mozzarella on top.

Step 6

1.Cover the baking dish with foil and bake for 20 minutes. 12. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.