Baked Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2-3 Fresh Eggplant (each weighing about a pound)20 basil leaves (or one tbsp dried ground basil)3-4 cloves garlic minced 1 tbsp ground oregano1 tsp salt1 tsp crushed red pepper flakes1 28 oz can San Marzano Tomatoes1/4 cup shredded Mozzarella 3 tbsp grated Parmesan1/4 cup shredded Pecorino Romano4 servings of your favorite pasta
1. Mix together cheeses in a small bowl
2. Combine Tomatoes, garlic oregano and salt in large bowl
3. Slice eggplant into 1/4-1/2" rounds
4. Coat casserole dish with cooking spray and spread 1/4 cup of tomatoe mixture on bottom.
5. Begin layering eggplant round in dish: one layer of eggplant (hint: use smaller pieces to fill holes and use half moon shapes to go up the sides of dish). Place 4-5 basil leaves scattered on eggplant. Cover eggplant and basil with some tomato, sprinkle on some cheese and repeat process.
6. The last layer should be eggplant, basil, sauce and the majority of the cheese so it gets bubbly and gooey.
7. Serve over cooked pasta of your choice or have some crusty bread.
Makes four large servings
Number of Servings: 4
Recipe submitted by SparkPeople user DANAMPIERCE.
2. Combine Tomatoes, garlic oregano and salt in large bowl
3. Slice eggplant into 1/4-1/2" rounds
4. Coat casserole dish with cooking spray and spread 1/4 cup of tomatoe mixture on bottom.
5. Begin layering eggplant round in dish: one layer of eggplant (hint: use smaller pieces to fill holes and use half moon shapes to go up the sides of dish). Place 4-5 basil leaves scattered on eggplant. Cover eggplant and basil with some tomato, sprinkle on some cheese and repeat process.
6. The last layer should be eggplant, basil, sauce and the majority of the cheese so it gets bubbly and gooey.
7. Serve over cooked pasta of your choice or have some crusty bread.
Makes four large servings
Number of Servings: 4
Recipe submitted by SparkPeople user DANAMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 389.1
- Total Fat: 7.0 g
- Cholesterol: 18.3 mg
- Sodium: 1,118.4 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 17.4 g
- Protein: 20.3 g
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