Stove Top Eggplant Parmesan
- Number of Servings: 4
Ingredients
1 medium eggplant, sliced into four pieces 2 tablespoons olive oil 1 cup ricotta cheese 1 1/2 cups pasta sauce 4 slices mozzarella cheese 1/4 cup grated parmesan cheese
1 Salt both sides of the eggplant slices and set aside for 20 minutes.
2 Wash off the salt and pat dry.
3 Heat the olive oil and saute the slices till slightly soft and lightly browned.
4 Add more oil during cooking, if needed.
5 Top each slice with ricotta cheese.
6 Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
7 Add a little more sauce to the top and sprinkle with Parmesan cheese.
8 Cover the pan, turn down the heat to low and allow to cook for 10 minutes.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRKDHALO.
2 Wash off the salt and pat dry.
3 Heat the olive oil and saute the slices till slightly soft and lightly browned.
4 Add more oil during cooking, if needed.
5 Top each slice with ricotta cheese.
6 Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
7 Add a little more sauce to the top and sprinkle with Parmesan cheese.
8 Cover the pan, turn down the heat to low and allow to cook for 10 minutes.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRKDHALO.
Nutritional Info Amount Per Serving
- Calories: 258.6
- Total Fat: 11.1 g
- Cholesterol: 19.9 mg
- Sodium: 846.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.9 g
- Protein: 18.9 g
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