eggplant parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 134.6
  • Total Fat: 4.4 g
  • Cholesterol: 13.2 mg
  • Sodium: 437.2 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.7 g

View full nutritional breakdown of eggplant parmesan calories by ingredient


Introduction

Slice a small eggplant (I use a chinese eggplant) into 3/4 inch slices. Grill in small amount of water on both sides. Top with very thin slice of mozzarelli, slice of green pepper (I use pablano peppers for extra punch), sprinkle on half of the parmesan. Add the diced tomatoes, and rest of parmesan. Cover and cook on low about 15 minutes. Serves 4 four. Slice a small eggplant (I use a chinese eggplant) into 3/4 inch slices. Grill in small amount of water on both sides. Top with very thin slice of mozzarelli, slice of green pepper (I use pablano peppers for extra punch), sprinkle on half of the parmesan. Add the diced tomatoes, and rest of parmesan. Cover and cook on low about 15 minutes. Serves 4 four.
Number of Servings: 4

Ingredients

    1 eggplant
    1 can diced tomatoes
    1/4 cup grated parmesan cheese
    2 oz very thinly sliced mozzarella cheese
    1 sliced pablano pepper

Directions

Grill sliced eggplant until lightly brown on each side
Top each slice with Mozzarella, parmesan, and pablano
Spread diced tomatoes over top of each piece
Sprinkle with remainder of parmesan cheese
Cook covered in skillet for 15 additional minutes
Divide into 4 servings


Number of Servings: 4

Recipe submitted by SparkPeople user LLRRICKER.