Baked Eggplant Parmesan Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)Egg, fresh, 1 large (remove)Bread crumbs, dry, grated, plain, .5 cup (remove)Mozzarella Cheese, part skim milk, 6 oz (remove)Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)*Sauce, Pasta Sauce, Ragu Chunky Garden Style, Tomato, Basil and Italian Cheese, 2.5 serving (remove)
1. Slice Eggplant into 1/2"-3/4" slices. Sprinkle with salt and wrap in paper towels. Let sit for 30 minutes for the bitterness of the eggplant to be absorbed.
2. In the meantime, thickly slice your tomato into eight slices. Once eggplant has sat for a while, dip each eggplant slice in egg wash and cover with breadcrumbs. Top with sprinkle of seasonings. Bake eggplant for 20 minutes at 375*.
3. Remove eggplant from oven and top with 1 Tbsp. of tomato sauce and a slice of tomato. Finish with 1 oz. of mozzarella cheese per eggplant "pizza". Place back in 375* oven for an additional 20 minutes.
4. Remove from oven and enjoy steamin' hot!
Serving Size: Makes 3 Servings of 2 Eggplant "Pizzas" Per Serving
Number of Servings: 3
Recipe submitted by SparkPeople user APATRICIAO521.
2. In the meantime, thickly slice your tomato into eight slices. Once eggplant has sat for a while, dip each eggplant slice in egg wash and cover with breadcrumbs. Top with sprinkle of seasonings. Bake eggplant for 20 minutes at 375*.
3. Remove eggplant from oven and top with 1 Tbsp. of tomato sauce and a slice of tomato. Finish with 1 oz. of mozzarella cheese per eggplant "pizza". Place back in 375* oven for an additional 20 minutes.
4. Remove from oven and enjoy steamin' hot!
Serving Size: Makes 3 Servings of 2 Eggplant "Pizzas" Per Serving
Number of Servings: 3
Recipe submitted by SparkPeople user APATRICIAO521.
Nutritional Info Amount Per Serving
- Calories: 386.2
- Total Fat: 14.6 g
- Cholesterol: 94.5 mg
- Sodium: 945.1 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 7.5 g
- Protein: 22.9 g
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