Grilled Eggplant Parmesan
- Number of Servings: 4
Ingredients
olive oilgarlic cloves, choppeddried red-hot pepper flakescrushed tomatoessaltbasilParmesan cheeseeggplantsmozarella cheeseitalian sausage
Heat 2 tbsps. oil in a 12-in. heavy skillet over moderate heat until hot but not smoking, then cook garlic and red pepper flakes, stirring 30 seconfs. Add can of tomatoes and salt, cook, stirring until thickened, about 6 minutes. Remove from heat and stir in basil (coarsely chopped) and 1/4 c.grated Parmesan.
Cut the eggplant into rounds. Brush with the remaining oil and roast on a foil-lined bvaking sheet in the middle of the oven at 450 degrees, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake for five minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user BARKBARKMEOW.
Cut the eggplant into rounds. Brush with the remaining oil and roast on a foil-lined bvaking sheet in the middle of the oven at 450 degrees, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake for five minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user BARKBARKMEOW.
Nutritional Info Amount Per Serving
- Calories: 376.0
- Total Fat: 24.3 g
- Cholesterol: 35.7 mg
- Sodium: 768.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 7.9 g
- Protein: 19.5 g
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