Eggplant, tomato, Mozzerella Parmesan

Name: Eggplant, tomato, Mozzerella Parmesan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 4 slice medium (1/4 thick) Red Ripe Tomatoes; 4 cup cubes Eggplant fresh; 552 grams Mozzarella Cheese whole milk; .25 cup Parmesan Cheese grated

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 6

Ingredients

4 slice, medium (1/4" thick) Red Ripe Tomatoes 4 cup, cubes Eggplant, fresh 552 grams Mozzarella Cheese, whole milk .25 cup Parmesan Cheese, grated

Directions

Slice eggplant, tomato and mozzarella into thin rounds.
Salt eggplant on both sides and let sit. Once water is drawn out blot with paper towel. Place slices on their side alternating slices to form a circle filling in the middle with the balance. Preheat oven to 375. Place in preheated oven for 45 minutes or till eggplant is tender.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MYTIMEAW8Z.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 312.0
Total Fat: 22.0 g
Cholesterol: 76.0 mg
Sodium: 657.3 mg
Total Carbs: 6.1 g
Dietary Fiber: 1.5 g
Protein: 22.8 g

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