Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 286.3
- Total Fat: 12.0 g
- Cholesterol: 32.9 mg
- Sodium: 1,090.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 7.2 g
- Protein: 18.6 g
View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Introduction
Make the sauce the night before for better flavor! Make the sauce the night before for better flavor!Number of Servings: 4
Ingredients
-
1 large eggplant sliced
1/2 cup of chopped onions
2 teaspoons olive oil
1 can (28 oz.) tomatoe puree or crushed tomatoes (I prefer crushed)
1/2 tsp sugar
1/4 tsp garlic powder
1 tsp basil
1/2 tsp oregano, leaf
1/2 tsp Italian seasoning
2 Tbsp balsamic vinegar
Add salt to taste
8 oz. shredded mozarella cheese
Crushed red pepper, to taste
Optional: 1/2 tsp beef bouillon paste
Directions
Wash and slice a lagre eggplant. Spray 10x15" pan with pancoating. Place eggplant in a single layer on the pan and bake at 450 degrees for 20 minutes. Remove from oven. Reduce temperature to 350 degrees
While eggplant bakes, prepare sauce by cooking onion in olive oil until translucent. Add tomatoes, sugar, spices and balsamic vinegar. Simmer for 20 to 30 minutes.
Spray 7x9 baking dish with pan coating. Layer 1/2 of eggplant slices, 1/2 of sauce and 1/2 of shredded mozzarella. Repeat layers. Bake 25 minutes at 350 degrees. Let sit 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BEARWOMAN2.
While eggplant bakes, prepare sauce by cooking onion in olive oil until translucent. Add tomatoes, sugar, spices and balsamic vinegar. Simmer for 20 to 30 minutes.
Spray 7x9 baking dish with pan coating. Layer 1/2 of eggplant slices, 1/2 of sauce and 1/2 of shredded mozzarella. Repeat layers. Bake 25 minutes at 350 degrees. Let sit 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BEARWOMAN2.