Grilled Eggplant Parmesan
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 eggplantolive oil spray400 grams crushed tomato2 teaspoons Emeril's Italian Seasoning + additional sprinkle4 basil leaves1/2 cup shredded parmesan + 2 tablespoons
Cut eggplant in four slices, lengthwise. Spray with olive oil and sprinkle with Italian Seasoning. Grill on George Foreman or charcoal grill.
Combine crushed tomato, 2 teaspoons Italian Seasoning and 2 tablespoons of parmesan.
Place two slices of eggplant in baking dish sprayed with cooking spray. Spread 1/4 of tomato mixture on each slice. Layer two basil leaves on each slice then 1/8 cup of parmesan. Place the remaining two slices of eggplant on top. Spread the remaining tomato mixture on top and cover with remaining parmesan.
Cover with foil. Bake at 350 for 20 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user LORABENEDETTI.
Combine crushed tomato, 2 teaspoons Italian Seasoning and 2 tablespoons of parmesan.
Place two slices of eggplant in baking dish sprayed with cooking spray. Spread 1/4 of tomato mixture on each slice. Layer two basil leaves on each slice then 1/8 cup of parmesan. Place the remaining two slices of eggplant on top. Spread the remaining tomato mixture on top and cover with remaining parmesan.
Cover with foil. Bake at 350 for 20 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user LORABENEDETTI.
Nutritional Info Amount Per Serving
- Calories: 227.6
- Total Fat: 7.8 g
- Cholesterol: 18.0 mg
- Sodium: 694.9 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 9.6 g
- Protein: 15.1 g
Member Reviews
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JUNEWORM
Great recipe! Right size (for 2), simple, uses fresh tomatoes instead of canned sauce, and delicious. With my oven, it needed 30 min for the Parmesan to melt. Next time, I will peel my home grown eggplants (purple globe), and remove the foil for the last 10-15 min to help melt/brown the cheese. - 9/5/13