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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 180.0
  • Total Fat: 13.6 g
  • Cholesterol: 15.7 mg
  • Sodium: 389.2 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.9 g

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

Submitted by: JUSTME29

Introduction

No bread crumbs - slightly adapted from an online cookbook. Less cheese would be fine, but we like cheese. No bread crumbs - slightly adapted from an online cookbook. Less cheese would be fine, but we like cheese.
Number of Servings: 9

Ingredients

    1 eggplant
    2 cups marinara (or tomato based sauce of your choice)
    1.5 cups part skim mozzarella cheese
    .5 cup shredded Parmesan cheese
    .25 cups olive oil
    Coarse salt

Directions

-Peel eggplant and slice into 1/4 inch rounds
-Place pieces in a colander, sprinkle generously with coarse salt and let sit for one hour to drain liquid.
-Rinse salt off and then blot dry with paper towels
-Preheat oven to 350
-In a large skillet heat 2 TBSP of olive oil and brown eggplant lightly on both sides (it took me 2 batches in my skillet and therefore 4 TBSP oil)
-In a two quart casserole (I measured mine, it's a 7" square) spread enough sauce to cover the bottom. -Then make layers of eggplant, sauce, mozzarella and Parmesan (in that order). Mine took two layers and I ended with cheese
-Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes.
-I cut this into 9 equal pieces for the calorie info. You could probably easily cut down the cheese and if you could brown the eggplant with less oil that would help too.


Serving Size: 9 pieces in a 7x7 pan

Number of Servings: 9

Recipe submitted by SparkPeople user JUSTME29.






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