Baked Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive or vegetable oil2 garlic clove, minced1 large eggplant, peeled and cut into 1/4 inch slices2 tablespoon minced fresh basil2 tablespoon grated Parmesan cheese2 medium tomato, thinly sliced3/4 cup shredded mozzarella cheese
1.Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
2.Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella.
3. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIAF7.
2.Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella.
3. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIAF7.
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 11.9 g
- Cholesterol: 13.2 mg
- Sodium: 183.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.6 g
- Protein: 8.9 g
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