Eggplant, tomato, Mozzerella Parmesan

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 312.0
  • Total Fat: 22.0 g
  • Cholesterol: 76.0 mg
  • Sodium: 657.3 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 22.8 g

View full nutritional breakdown of Eggplant, tomato, Mozzerella Parmesan calories by ingredient


Great vegetable side dish Great vegetable side dish
Number of Servings: 6


    4 slice, medium (1/4" thick) Red Ripe Tomatoes
    4 cup, cubes Eggplant, fresh
    552 grams Mozzarella Cheese, whole milk
    .25 cup Parmesan Cheese, grated


Replace eggplant with zucchini.


Slice eggplant, tomato and mozzarella into thin rounds.
Salt eggplant on both sides and let sit. Once water is drawn out blot with paper towel. Place slices on their side alternating slices to form a circle filling in the middle with the balance. Preheat oven to 375. Place in preheated oven for 45 minutes or till eggplant is tender.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MYTIMEAW8Z.