Hillary's Eggplant Parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Eggplant1 Can of diced tomatoes w/Basil, garlic and oregano (liquid removed)1-1/2 cup of Shreeded Mozzarella1 Carton of part Skim ricotta2 tbls shredded parmasean cheese1 garlic cloved mincedPam Olive Oil Cooking spraysalt and pepper and Italian seasonings
Step 1- Slice the eggpant in thin to medium slices. Add salt and let sit for 5 min. Blot then turn over, salt the other side, let sit for an additional 5 min and blot. Set the oven at 350 degress.
Step 2 - Use the Pam spray and cover a light mist over the oven tray. Lay the eggplant slices down, spray pam on each slice and sprinkle with salt, pepper and italian seasonings.
Bake in the oven for 10 min.
Step 3 - Then flip the eggplant and follow Step for the other side. When the eggplant is done use a spatual to live the eggplant from the tray, then let sit on tray.
Step 4 - While this is happening in a medium bowl mix the ricotta, parmasean, 1/2 can of the diced tomatoes. Italian seasonings and salt and pepper to taste.
Step 4 - Add 1 table of tomato sauce to the bottom of round or square pan with edges. Layer the eggplant on top of the sauce. Add some of the cheese mixture on top of the eggplant. Then repeat the steps until the cheese is at the top wth sauce. Then layer the shredded mozzerell on top and bake in the oven for about 20min.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLY28.
Step 2 - Use the Pam spray and cover a light mist over the oven tray. Lay the eggplant slices down, spray pam on each slice and sprinkle with salt, pepper and italian seasonings.
Bake in the oven for 10 min.
Step 3 - Then flip the eggplant and follow Step for the other side. When the eggplant is done use a spatual to live the eggplant from the tray, then let sit on tray.
Step 4 - While this is happening in a medium bowl mix the ricotta, parmasean, 1/2 can of the diced tomatoes. Italian seasonings and salt and pepper to taste.
Step 4 - Add 1 table of tomato sauce to the bottom of round or square pan with edges. Layer the eggplant on top of the sauce. Add some of the cheese mixture on top of the eggplant. Then repeat the steps until the cheese is at the top wth sauce. Then layer the shredded mozzerell on top and bake in the oven for about 20min.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLY28.
Nutritional Info Amount Per Serving
- Calories: 207.0
- Total Fat: 10.1 g
- Cholesterol: 33.7 mg
- Sodium: 641.9 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.5 g
- Protein: 13.7 g
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