Eggplant Parmesan with Creamed Spinach Recipe
Ingredients
- For the Eggplant:
- Eggplant - 1 medium, cut into ½"~¾" slices
- All purpose flour - ½cup
- Panko Breadcrumbs - ½cup, divided
- Egg - 1 large (or use 1tbsp flaxseed meal whisked with 3tbsp water)
- Salt & Pepper - to taste
- For Creamed Spinach:
- Chopped Spinach - 9oz. frozen bag thawed
- Cream cheese - 1tbsp (reduced fat preferred)
- Salt & Pepper - to taste
- Marinara Sauce - ¾cup
- Mozzarella or Fontina cheese - ½cup
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 936g | |
| Calories 888 | |
| Calories from Fat 184 | 21% |
| Total Fat 20.79g | 26% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 1579mg | 66% |
| Potassium 2741mg | 78% |
| Total Carbs 141.86g | 38% |
| Dietary Fiber 25.8g | 86% |
| Sugars 30.68g | 20% |
| Protein 37.91g | 61% |
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