Clean Eggplant Parm (no breading)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,194.8
- Total Fat: 62.5 g
- Cholesterol: 113.7 mg
- Sodium: 3,404.3 mg
- Total Carbs: 106.9 g
- Dietary Fiber: 31.7 g
- Protein: 75.9 g
View full nutritional breakdown of Clean Eggplant Parm (no breading) calories by ingredient
Introduction
This is so delicious! This is so delicious!Number of Servings: 1
Ingredients
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1 large eggplant
1 can of crushed tomatoes
1 can of tomato paste
Balsamic Vinegar
Mozzarella cheese
Parmesan cheese
Tips
Amount of cheese used based upon your preference.
Directions
1. Cut into approximately ½ inch slices and sprinkle with kosher or sea salt. I put a baking rack over my sink and let them sit there for at least 30 minutes to an hour. This removes the bitter flavor. RINSE.
2. Preheat oven to 400*
3. Heat tomato sauce; add tomato paste to thicken to your likeness.
4. Grill or fry in pan (with a spray of Olive Oil) to char the eggplant.
5. Spread eggplant on baking sheet covered in foil (just a personal preference of mine) or sprayed with a little Olive Oil.
6. Top with a splash of Balsamic Vinegar and tomato sauce, followed by Mozzarella and Parmesan cheese.
7. Bake for about 10 minutes – until the cheese is nice and brown.
Serving Size: makes 6 to 8 1/2 inch pieces
Number of Servings: 1
Recipe submitted by SparkPeople user KASPARFAN.
2. Preheat oven to 400*
3. Heat tomato sauce; add tomato paste to thicken to your likeness.
4. Grill or fry in pan (with a spray of Olive Oil) to char the eggplant.
5. Spread eggplant on baking sheet covered in foil (just a personal preference of mine) or sprayed with a little Olive Oil.
6. Top with a splash of Balsamic Vinegar and tomato sauce, followed by Mozzarella and Parmesan cheese.
7. Bake for about 10 minutes – until the cheese is nice and brown.
Serving Size: makes 6 to 8 1/2 inch pieces
Number of Servings: 1
Recipe submitted by SparkPeople user KASPARFAN.
Member Ratings For This Recipe
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