Parmigiano speciale melanzana ( Special Eggplant Parmigiano)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium eggplants2 large portabella mushroom caps, sliced2 tomatoes2/3 of a freah mozzerella2 tbsp olive oilCanola oil spray1/2 tsp black pepper8 basil leaves, chopped1/4 tsp dried basil1/4 tsp garlic powder1/2 tsp rosemary1/2 tbsp dried parsley1/2 tbsp dried oregano1/2 tsp salt
Makes 8 stack servings
Slice eggplant into 1/2 inch round slices (16)
Mix spices (except for fresh basil leaves) with olive oil
Place slices in a cookie sheet coated with canola oil spray
Brush slices with oil mixture
Bake in 350 oven for 15 mins
Remove from oven
Stack a tomato, a slice of cheese, some fresh basil and some mushrooms on top of 8 of the eggplant slices. Add a little black pepper and grated cheese.
Top with another slice of eggplant and repeat stacking.
Cook in 350 oven for about 20 mins or till tender and cheese is melted
Number of Servings: 8
Recipe submitted by SparkPeople user TJN722.
Slice eggplant into 1/2 inch round slices (16)
Mix spices (except for fresh basil leaves) with olive oil
Place slices in a cookie sheet coated with canola oil spray
Brush slices with oil mixture
Bake in 350 oven for 15 mins
Remove from oven
Stack a tomato, a slice of cheese, some fresh basil and some mushrooms on top of 8 of the eggplant slices. Add a little black pepper and grated cheese.
Top with another slice of eggplant and repeat stacking.
Cook in 350 oven for about 20 mins or till tender and cheese is melted
Number of Servings: 8
Recipe submitted by SparkPeople user TJN722.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 18.1 g
- Cholesterol: 41.5 mg
- Sodium: 289.8 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 4.0 g
- Protein: 15.2 g
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