Easy Eggplant Parm
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 395.5
- Total Fat: 25.2 g
- Cholesterol: 28.5 mg
- Sodium: 578.3 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 6.6 g
- Protein: 17.5 g
View full nutritional breakdown of Easy Eggplant Parm calories by ingredient
Introduction
If you love eggplant parm, this is a relatively lower cal version- and easy to make! If you love eggplant parm, this is a relatively lower cal version- and easy to make!Number of Servings: 6
Ingredients
-
Bread crumbs
1/2 c parm cheese
1 cup panko crumbs
1/2 tsp salt
1/4 tsp pepper
3 TBL olive oil
2 tsp minced parsley
Eggplant
2 cups cherry tomatoes
1/4 cup fresh basil, chiffonade
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1.25 cups tomatoe puree
5 garlic cloves minced
2 lbs eggplant, cut in 1" cubes
1/4 cup olive oil
1 cup of shredded part skim mozzarella
Directions
Mix the bread crumb ingredients. Mix until they are evenly coated in oil.
To make the eggplant- mix the ingredients- tomatoes, eggplant, basil, salt, peppers, puree, garlic, and olive oil. Add in half the bread crumbs. Toss well, like a salad. Pour into 9x13 dish. Top with remaining bread crumbs and cheese. Bake uncovered at 375 for 60 mninutes. Cover with foil if browning too fast.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIA1973.
To make the eggplant- mix the ingredients- tomatoes, eggplant, basil, salt, peppers, puree, garlic, and olive oil. Add in half the bread crumbs. Toss well, like a salad. Pour into 9x13 dish. Top with remaining bread crumbs and cheese. Bake uncovered at 375 for 60 mninutes. Cover with foil if browning too fast.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIA1973.