Roasted Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 small eggplants (1 1/4 pounds each), ends trimmed, cut into 1/2 inch thick slices1/4 cup olive oil1/2 teaspoon salt1 can (28 ounces) plum tomatoes, drained and chopped1/4 teaspoon ground black pepper1/3 cup chopped fresh parsley4 ounces mozzarella cheese, shredded (1 cup)1/2 cup freshly grated parmesan cheese
1. Preheat oven to 450 degrees. Place eggplant slices on two large cookie sheets. Brush oil on both sides and sprinkle with 1/4 teaspoons salt. Roast 15 minutes. Turn slices and roast until browned and tender, 20 to 25 minutes longer.
2. Meanwhile, in nonstick 12 inch skillet, combine tomatoes, remaining 1/4 teaspoon salt, and pepper; heat to boiling over medium heat. Reduce heat to low; cook, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.
3. Turn oven control to 400 degrees. In shall 2 1/2 quart casserole, layer half of the eggplant and top with half of the tomato sauce; sprinkle with half of the mozzarella. Repeat layers; top with grated parmesan.
4. Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature.
Makes 6 main-dish servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHEST25.
2. Meanwhile, in nonstick 12 inch skillet, combine tomatoes, remaining 1/4 teaspoon salt, and pepper; heat to boiling over medium heat. Reduce heat to low; cook, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.
3. Turn oven control to 400 degrees. In shall 2 1/2 quart casserole, layer half of the eggplant and top with half of the tomato sauce; sprinkle with half of the mozzarella. Repeat layers; top with grated parmesan.
4. Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature.
Makes 6 main-dish servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHEST25.
Nutritional Info Amount Per Serving
- Calories: 237.2
- Total Fat: 15.0 g
- Cholesterol: 17.5 mg
- Sodium: 456.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.9 g
- Protein: 11.1 g
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