Healthy Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 182.5
- Total Fat: 7.3 g
- Cholesterol: 3.0 mg
- Sodium: 570.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 8.0 g
- Protein: 8.1 g
View full nutritional breakdown of Healthy Eggplant Parmesan calories by ingredient
Number of Servings: 3
Ingredients
-
1 Medium Egg Plant
1 15 oz can of Diced Tomatoes
1 medium onion chopped
4 tsp of minced garlic
1 TBS Olive Oil
Italian Seasoning
2/3 Cup of Veggie Shred Parmesan, Mozzerella, Romano Cheese
Directions
Preheat Oven to 450
Slice Eggplant and soak in salted water for 20 minutes. Rinse and Drain and pat dry with paper towels.
Chop Onion and saute w/ Garlic and 1 tsp of Olive Oil. Add Tomatoes and Italian Seasoning. Simmer for 15 minutes.
Meanwhile, Brush oil on Eggplant and baking pan. Roast eggplant for 20-25 minutes @ 450 degrees. Reduce Oven temperature to 350
In a 5" x 8" casserole dish add a few tablespoons of sauce to prevent sticking. Continue to layer eggplant, sauce and veggie shreds. Bake @ 350 for 10-15 minutes until melted.
Number of Servings: 3
Recipe submitted by SparkPeople user TRACY1201.
Slice Eggplant and soak in salted water for 20 minutes. Rinse and Drain and pat dry with paper towels.
Chop Onion and saute w/ Garlic and 1 tsp of Olive Oil. Add Tomatoes and Italian Seasoning. Simmer for 15 minutes.
Meanwhile, Brush oil on Eggplant and baking pan. Roast eggplant for 20-25 minutes @ 450 degrees. Reduce Oven temperature to 350
In a 5" x 8" casserole dish add a few tablespoons of sauce to prevent sticking. Continue to layer eggplant, sauce and veggie shreds. Bake @ 350 for 10-15 minutes until melted.
Number of Servings: 3
Recipe submitted by SparkPeople user TRACY1201.
