Quick Eggplant Parmesan
- Number of Servings: 4
Ingredients
4 frozen eggplant cutlets1 c tomato sauce (hunt's oregano, basil, & garlic)1 c shredded mozarella8 T sliced black olives
Place eggplant cutlets in greased pan.
Cover each with 1/4 c tomato sauce, 1/4 c shredded mozarella, and 2 Tbsp sliced black olives. Bake until eggplant is cooked through and cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user SPRINGMOMMY1.
Cover each with 1/4 c tomato sauce, 1/4 c shredded mozarella, and 2 Tbsp sliced black olives. Bake until eggplant is cooked through and cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user SPRINGMOMMY1.
Nutritional Info Amount Per Serving
- Calories: 201.0
- Total Fat: 8.8 g
- Cholesterol: 16.7 mg
- Sodium: 943.2 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.5 g
- Protein: 10.0 g
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