Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large eggplant sliced1/2 cup of chopped onions2 teaspoons olive oil1 can (28 oz.) tomatoe puree or crushed tomatoes (I prefer crushed)1/2 tsp sugar1/4 tsp garlic powder1 tsp basil1/2 tsp oregano, leaf1/2 tsp Italian seasoning2 Tbsp balsamic vinegarAdd salt to taste8 oz. shredded mozarella cheeseCrushed red pepper, to tasteOptional: 1/2 tsp beef bouillon paste
Wash and slice a lagre eggplant. Spray 10x15" pan with pancoating. Place eggplant in a single layer on the pan and bake at 450 degrees for 20 minutes. Remove from oven. Reduce temperature to 350 degrees
While eggplant bakes, prepare sauce by cooking onion in olive oil until translucent. Add tomatoes, sugar, spices and balsamic vinegar. Simmer for 20 to 30 minutes.
Spray 7x9 baking dish with pan coating. Layer 1/2 of eggplant slices, 1/2 of sauce and 1/2 of shredded mozzarella. Repeat layers. Bake 25 minutes at 350 degrees. Let sit 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BEARWOMAN2.
While eggplant bakes, prepare sauce by cooking onion in olive oil until translucent. Add tomatoes, sugar, spices and balsamic vinegar. Simmer for 20 to 30 minutes.
Spray 7x9 baking dish with pan coating. Layer 1/2 of eggplant slices, 1/2 of sauce and 1/2 of shredded mozzarella. Repeat layers. Bake 25 minutes at 350 degrees. Let sit 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BEARWOMAN2.
Nutritional Info Amount Per Serving
- Calories: 286.3
- Total Fat: 12.0 g
- Cholesterol: 32.9 mg
- Sodium: 1,090.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 7.2 g
- Protein: 18.6 g
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