Eggplant Parmesean Casserole
- Number of Servings: 6
Ingredients
Onions, raw, 1 cup, choppedEggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) Sargento Ultra Thin Provolone, 3 servingParmesan Cheese, grated, 12 tbspZucchini, 2 cup, mashed*Oregeno, 1 tspBasil, 2 tbspGarlic powder, 1 tsp
Preheat oven to 425 degrees F (220 degrees C).
Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).Heat 1 tablespoon olive oil in a pot; cook and stir onion,tomatoes, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHROMACERL183.
Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).Heat 1 tablespoon olive oil in a pot; cook and stir onion,tomatoes, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHROMACERL183.
Nutritional Info Amount Per Serving
- Calories: 293.2
- Total Fat: 14.9 g
- Cholesterol: 24.6 mg
- Sodium: 532.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 8.2 g
- Protein: 17.9 g
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