Easy Eggplant Parm
- Number of Servings: 6
Ingredients
Bread crumbs1/2 c parm cheese1 cup panko crumbs1/2 tsp salt1/4 tsp pepper3 TBL olive oil2 tsp minced parsleyEggplant2 cups cherry tomatoes1/4 cup fresh basil, chiffonade1/4 tsp red pepper flakes1 tsp salt 1/2 tsp pepper1.25 cups tomatoe puree5 garlic cloves minced2 lbs eggplant, cut in 1" cubes1/4 cup olive oil1 cup of shredded part skim mozzarella
Mix the bread crumb ingredients. Mix until they are evenly coated in oil.
To make the eggplant- mix the ingredients- tomatoes, eggplant, basil, salt, peppers, puree, garlic, and olive oil. Add in half the bread crumbs. Toss well, like a salad. Pour into 9x13 dish. Top with remaining bread crumbs and cheese. Bake uncovered at 375 for 60 mninutes. Cover with foil if browning too fast.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIA1973.
To make the eggplant- mix the ingredients- tomatoes, eggplant, basil, salt, peppers, puree, garlic, and olive oil. Add in half the bread crumbs. Toss well, like a salad. Pour into 9x13 dish. Top with remaining bread crumbs and cheese. Bake uncovered at 375 for 60 mninutes. Cover with foil if browning too fast.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIA1973.
Nutritional Info Amount Per Serving
- Calories: 395.5
- Total Fat: 25.2 g
- Cholesterol: 28.5 mg
- Sodium: 578.3 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 6.6 g
- Protein: 17.5 g
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