Breadless Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 large eggplant2 cups tomato sauce15 oz provolone cheeseFresh basil and parsely to taste
Slice eggplant lengthwise in 1/4 inch thickness.
Sprinkle salt and let res on paper towls for 30 minutes.
Rinse and dry eggplant.
Preheat oven 400 degrees.
Spray eggplant with nonstick spray and place on foil lined cookie sheet.
Bake eggplant 10-12 minutes, flipping half way through
Pour 1 cup tomato sauce in the bottom of an casserole dish.
Add 1 layer of eggplant and cover with half the provolone. Top with 1 cup sauce. Repeat with the remaining ingredients.
Return to oven and bake until cheese is bubbly and slightly browned.
Number of Servings: 9
Recipe submitted by SparkPeople user AUDEYGIRL.
Sprinkle salt and let res on paper towls for 30 minutes.
Rinse and dry eggplant.
Preheat oven 400 degrees.
Spray eggplant with nonstick spray and place on foil lined cookie sheet.
Bake eggplant 10-12 minutes, flipping half way through
Pour 1 cup tomato sauce in the bottom of an casserole dish.
Add 1 layer of eggplant and cover with half the provolone. Top with 1 cup sauce. Repeat with the remaining ingredients.
Return to oven and bake until cheese is bubbly and slightly browned.
Number of Servings: 9
Recipe submitted by SparkPeople user AUDEYGIRL.
Nutritional Info Amount Per Serving
- Calories: 245.0
- Total Fat: 14.5 g
- Cholesterol: 32.6 mg
- Sodium: 760.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.4 g
- Protein: 14.5 g
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