Make-Ahead Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 eggplants cut in 1/2 inch thick roundsNonstick spray1/2 tsp freshly ground pepper1 (26 oz) jar marinara sauce (about 3 cups)1 1/2 cups shredded part-skim mozzarella1/2 cup grated parmesan
You'll need a broiler pan with a rack and a shallow 3 qt baking dish. Heat Broiler
Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4-8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper. Heat oven to 350.
Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with parmesan; cover with foil.
Bake 45 minutes or until bubbly. Let rest 15 minutes.
Plan ahead-you can assemble and refrigerate up to 1 day before baking. If baking straight from fridge add about 10 minutes baking time.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MOM2MASON.
Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4-8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper. Heat oven to 350.
Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with parmesan; cover with foil.
Bake 45 minutes or until bubbly. Let rest 15 minutes.
Plan ahead-you can assemble and refrigerate up to 1 day before baking. If baking straight from fridge add about 10 minutes baking time.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MOM2MASON.
Nutritional Info Amount Per Serving
- Calories: 237.1
- Total Fat: 10.4 g
- Cholesterol: 21.6 mg
- Sodium: 875.4 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 6.6 g
- Protein: 14.1 g
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