Baked Eggplant with Mozzarella & Parmesan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 411.1
- Total Fat: 25.7 g
- Cholesterol: 54.9 mg
- Sodium: 514.3 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 7.6 g
- Protein: 19.9 g
View full nutritional breakdown of Baked Eggplant with Mozzarella & Parmesan calories by ingredient
Introduction
Delicious dish that can stand alone or act as a tasty side dish. A hit in my home! Delicious dish that can stand alone or act as a tasty side dish. A hit in my home!Number of Servings: 6
Ingredients
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Ingredients:
3 eggplants sliced to approx 1/8-1/4 inch thick
1 tbsp extra virgin olive oil
12 oz fresh mozzarella
1/4 cup bread crumbs
3/4 cup parmesan cheese grated or shaved
1 Tbsp Salted Butter
Tomato & Basil sauce
2 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions or shallots
2 Garlic cloves
14oz/400 gram canned plum tomatoes
2 tbsp Basil chopped
Tips
Let stand for 5 min before serving.
Directions
1. Preheat oven to 400 F. Arrange eggplant slices on baking sheet and brush with oil. Bake for 15-20 minutes.
2. Meanwhile make sauce. Heat oil in saucepan, add shallots and cook for 5 minutes until softened. Add the garlic and cook for additional minute.
3. Add tomatoes and break up with spoon. stir in the sugar and season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer for about 10 min until thickened. Stir in basil.
4. Grease casserole dish. Arrange half of the eggplant slices in the bottom of dish. Cover with half of the mozzarella, spoon over half of the sauce, and sprinkle with half parmesan.
5. Mix remaining parmesan with breadcrumbs. Repeat the layers ending with parmesan mixture. Dot the top with butter and bake 25-30 min until topping is golden brown.
Serving Size: makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANITADITZ.
2. Meanwhile make sauce. Heat oil in saucepan, add shallots and cook for 5 minutes until softened. Add the garlic and cook for additional minute.
3. Add tomatoes and break up with spoon. stir in the sugar and season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer for about 10 min until thickened. Stir in basil.
4. Grease casserole dish. Arrange half of the eggplant slices in the bottom of dish. Cover with half of the mozzarella, spoon over half of the sauce, and sprinkle with half parmesan.
5. Mix remaining parmesan with breadcrumbs. Repeat the layers ending with parmesan mixture. Dot the top with butter and bake 25-30 min until topping is golden brown.
Serving Size: makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANITADITZ.