Baked Eggplant with Mozzarella & Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:3 eggplants sliced to approx 1/8-1/4 inch thick1 tbsp extra virgin olive oil12 oz fresh mozzarella 1/4 cup bread crumbs3/4 cup parmesan cheese grated or shaved1 Tbsp Salted Butter Tomato & Basil sauce2 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions or shallots2 Garlic cloves14oz/400 gram canned plum tomatoes 2 tbsp Basil chopped
1. Preheat oven to 400 F. Arrange eggplant slices on baking sheet and brush with oil. Bake for 15-20 minutes.
2. Meanwhile make sauce. Heat oil in saucepan, add shallots and cook for 5 minutes until softened. Add the garlic and cook for additional minute.
3. Add tomatoes and break up with spoon. stir in the sugar and season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer for about 10 min until thickened. Stir in basil.
4. Grease casserole dish. Arrange half of the eggplant slices in the bottom of dish. Cover with half of the mozzarella, spoon over half of the sauce, and sprinkle with half parmesan.
5. Mix remaining parmesan with breadcrumbs. Repeat the layers ending with parmesan mixture. Dot the top with butter and bake 25-30 min until topping is golden brown.
Serving Size: makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANITADITZ.
2. Meanwhile make sauce. Heat oil in saucepan, add shallots and cook for 5 minutes until softened. Add the garlic and cook for additional minute.
3. Add tomatoes and break up with spoon. stir in the sugar and season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer for about 10 min until thickened. Stir in basil.
4. Grease casserole dish. Arrange half of the eggplant slices in the bottom of dish. Cover with half of the mozzarella, spoon over half of the sauce, and sprinkle with half parmesan.
5. Mix remaining parmesan with breadcrumbs. Repeat the layers ending with parmesan mixture. Dot the top with butter and bake 25-30 min until topping is golden brown.
Serving Size: makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANITADITZ.
Nutritional Info Amount Per Serving
- Calories: 411.1
- Total Fat: 25.7 g
- Cholesterol: 54.9 mg
- Sodium: 514.3 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 7.6 g
- Protein: 19.9 g
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