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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 106.1
  • Total Fat: 5.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 106.4 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Eggplant Parm calories by ingredient
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Eggplant Parm

Submitted by: PIXIESTIX6669

Introduction

I love eggplant parm, and always thought breading and frying the eggplant first was overkill...it doesn't add a thing to the dish...in this much lighter and quicker version, the ingredients are all organic, and the only cheese used is Pecorino Romano...a more robust tasting cheese than Mozzerella...Hope you enjoy it as much as I do... I love eggplant parm, and always thought breading and frying the eggplant first was overkill...it doesn't add a thing to the dish...in this much lighter and quicker version, the ingredients are all organic, and the only cheese used is Pecorino Romano...a more robust tasting cheese than Mozzerella...Hope you enjoy it as much as I do...
Number of Servings: 7

Ingredients

    1 Medium organic eggplant, sliced into .25 inch slices
    1 Jar Bionaturae organic tomato paste
    14 oz water
    2 Cups fresh, organic basil leaves
    7 tbspns Pecorino Romano cheese, grated
    1 small onion, chopped
    2 tbspns extra virgin olive oil
    To taste:
    Dried Oregano
    Dried Basil
    Ground Black Pepper
    Preferably organic

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Directions

Preheat oven to 350;
In a medium size bowl, combine tomato paste, water, onion, olive oil and spices; Mix well;
Cover bottom of large baking dish with some sauce (reserve enough to cover eggplant slices);
Place eggplant in single layer in dish and cover with remaining sauce and basil;
Sprinkle with cheese and cover with aluminum foil;
Bake for 30-45 mins;
Serve immediately

Serving Size: Makes 7 servings, 2 slices each

Number of Servings: 7

Recipe submitted by SparkPeople user PIXIESTIX6669.






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