Eggplant Parmigiana
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Extra Virgin Olive Oil, 1/4 cup, plus more for oiling the baking sheet * Eggplant, fresh, 2 eggplant, unpeeled (2 pounds) * Salt, 1 tsp * Pepper, black, 1 tsp * Sauce, Bertolli Tomato and Basil Spaghetti Sauce, 2 cups * Fresh basil leaves, 1 bunch * Fresh bread crumbs, lightly toasted under broiler * Parmigiano Reggiano (grated), 4 tbsp * Mozzarella Cheese, part skim milk, 8 oz
Preheat oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants form the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12 inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parrigiano. Place the smaller slices of eggplant over each of the disks and repeat the tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user BUTTERFLYEMERGE.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants form the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12 inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parrigiano. Place the smaller slices of eggplant over each of the disks and repeat the tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user BUTTERFLYEMERGE.
Nutritional Info Amount Per Serving
- Calories: 485.4
- Total Fat: 28.2 g
- Cholesterol: 36.9 mg
- Sodium: 1,436.1 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 11.2 g
- Protein: 23.2 g
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