Roasted Eggplant Parmesan (without salt and breadcrumbs)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggplant, fresh, 2 medium eggplant, unpeeled *Extra Virgin Olive Oil, 6 tbsp Garlic, 1 small bulb, mincedBasil, 10 leaves, choppedParmesan Cheese, grated, 1/2 cup splitMozzarella Cheese, part skim milk, 1/2 cup splitRed Ripe Tomatoes, 2 medium, sliced thin
Roasting Eggplant Slices:
Combine XV Olive Oil and garlic; brush both sides of eggplant slices. Place on a non-stick baking sheet. Bake at 425 degrees for 15 minutes; turn and bake for 5 more minutes, until golden brown on both sides. Cool on a wire rack.
Building the Eggplant Parmesan:
Place half of the eggplant in a greased (XV olive oil) 1-quart baking dish. Sprinkle with half of the basil and a 1/4 cup of Parmesan cheese and a 1/4 cup of the mozzarella cheese. Repeat.
Cover and bake at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer or until cheese is golden brown.
Serving Size: makes 8- 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AHUTCH127.
Combine XV Olive Oil and garlic; brush both sides of eggplant slices. Place on a non-stick baking sheet. Bake at 425 degrees for 15 minutes; turn and bake for 5 more minutes, until golden brown on both sides. Cool on a wire rack.
Building the Eggplant Parmesan:
Place half of the eggplant in a greased (XV olive oil) 1-quart baking dish. Sprinkle with half of the basil and a 1/4 cup of Parmesan cheese and a 1/4 cup of the mozzarella cheese. Repeat.
Cover and bake at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer or until cheese is golden brown.
Serving Size: makes 8- 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AHUTCH127.
Nutritional Info Amount Per Serving
- Calories: 201.3
- Total Fat: 15.0 g
- Cholesterol: 13.2 mg
- Sodium: 189.9 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.9 g
- Protein: 7.9 g
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