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Eggplant Parmesan Casserole

Emily Bites
  • minutes
  • Serves 8

INGREDIENTS

1 tbsp

Basil, fresh

1

Bay leaf

1 1/2

lbs Eggplant, raw

2

Garlic cloves

1/2 cup

Onions

2 cups

Tomatoes, canned

1

Egg, large

4

Egg whites

1 6 ounce can

Tomato paste

1 8 ounce can

Tomato sauce

1 1/2 tsp

Italian seasoning

3/4 tsp

Salt

3/4 tsp

Sugar

1 tsp

Olive oil

1 cup

Italian seasoned bread crumbs

4 oz

1/3 less fat cream cheese, less fat

1/4 cup

Parmesan cheese, grated

1 cup

Shredded 2% mozzarella cheese

1 cup

Sour cream, fat free