Roasted Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 237.2
- Total Fat: 15.0 g
- Cholesterol: 17.5 mg
- Sodium: 456.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.9 g
- Protein: 11.1 g
View full nutritional breakdown of Roasted Eggplant Parmesan calories by ingredient
Number of Servings: 6
Ingredients
-
2 small eggplants (1 1/4 pounds each), ends trimmed, cut into 1/2 inch thick slices
1/4 cup olive oil
1/2 teaspoon salt
1 can (28 ounces) plum tomatoes, drained and chopped
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley
4 ounces mozzarella cheese, shredded (1 cup)
1/2 cup freshly grated parmesan cheese
Directions
1. Preheat oven to 450 degrees. Place eggplant slices on two large cookie sheets. Brush oil on both sides and sprinkle with 1/4 teaspoons salt. Roast 15 minutes. Turn slices and roast until browned and tender, 20 to 25 minutes longer.
2. Meanwhile, in nonstick 12 inch skillet, combine tomatoes, remaining 1/4 teaspoon salt, and pepper; heat to boiling over medium heat. Reduce heat to low; cook, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.
3. Turn oven control to 400 degrees. In shall 2 1/2 quart casserole, layer half of the eggplant and top with half of the tomato sauce; sprinkle with half of the mozzarella. Repeat layers; top with grated parmesan.
4. Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature.
Makes 6 main-dish servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHEST25.
2. Meanwhile, in nonstick 12 inch skillet, combine tomatoes, remaining 1/4 teaspoon salt, and pepper; heat to boiling over medium heat. Reduce heat to low; cook, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.
3. Turn oven control to 400 degrees. In shall 2 1/2 quart casserole, layer half of the eggplant and top with half of the tomato sauce; sprinkle with half of the mozzarella. Repeat layers; top with grated parmesan.
4. Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature.
Makes 6 main-dish servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHEST25.