Clean Eggplant Parm (no breading)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 large eggplant 1 can of crushed tomatoes 1 can of tomato paste Balsamic Vinegar Mozzarella cheese Parmesan cheese
1. Cut into approximately ½ inch slices and sprinkle with kosher or sea salt. I put a baking rack over my sink and let them sit there for at least 30 minutes to an hour. This removes the bitter flavor. RINSE.
2. Preheat oven to 400*
3. Heat tomato sauce; add tomato paste to thicken to your likeness.
4. Grill or fry in pan (with a spray of Olive Oil) to char the eggplant.
5. Spread eggplant on baking sheet covered in foil (just a personal preference of mine) or sprayed with a little Olive Oil.
6. Top with a splash of Balsamic Vinegar and tomato sauce, followed by Mozzarella and Parmesan cheese.
7. Bake for about 10 minutes – until the cheese is nice and brown.
Serving Size: makes 6 to 8 1/2 inch pieces
Number of Servings: 1
Recipe submitted by SparkPeople user KASPARFAN.
2. Preheat oven to 400*
3. Heat tomato sauce; add tomato paste to thicken to your likeness.
4. Grill or fry in pan (with a spray of Olive Oil) to char the eggplant.
5. Spread eggplant on baking sheet covered in foil (just a personal preference of mine) or sprayed with a little Olive Oil.
6. Top with a splash of Balsamic Vinegar and tomato sauce, followed by Mozzarella and Parmesan cheese.
7. Bake for about 10 minutes – until the cheese is nice and brown.
Serving Size: makes 6 to 8 1/2 inch pieces
Number of Servings: 1
Recipe submitted by SparkPeople user KASPARFAN.
Nutritional Info Amount Per Serving
- Calories: 1,194.8
- Total Fat: 62.5 g
- Cholesterol: 113.7 mg
- Sodium: 3,404.3 mg
- Total Carbs: 106.9 g
- Dietary Fiber: 31.7 g
- Protein: 75.9 g
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