Quick and Easy Eggplant Parmesan - no breading

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 299.0

Total Fat: 15.1 g
Cholesterol: 20.4 mg
Sodium: 715.9 mg
Total Carbs: 31.6 g
Dietary Fiber: 6.2 g
Protein: 14.1 g

View full nutritional breakdown of Quick and Easy Eggplant Parmesan - no breading calories by ingredient

Introduction

As usual, my best concoctions are spur-of-the-moment, and happen when some ingredient is about to expire. This is one of those. As usual, my best concoctions are spur-of-the-moment, and happen when some ingredient is about to expire. This is one of those.

Minutes to Prepare: 5

Minutes to Cook: 35

Number of Servings: 4

Ingredients

1 fresh eggplant, unpeeled (approx 1-1/4 lb), approx. 1/2 inch slices

2 tbsp extra virgin olive oil

1 tbsp granulated garlic

2 tbsp oregano

Hannaford low-sodium tomato & basil pasta sauce, 26 oz jar

4 oz part skim mozzarella cheese,

8 Tbsp Kraft Grate-It Fresh Parmesan cheese

Directions

Preheat oven to 350. Spray a baking pan with nonstick cooking spray. Arrange eggplant rounds in the pan, drizzle with olive oil and sprinkle with garlic and oregano. Bake approximately 20 minutes, until eggplant begins to soften. Pour pasta sauce over eggplant, return to oven for 10 minutes. Cover with mozzarella and Parmesan and place under broiler until cheese is nicely melted and browning.

Four ample servings. We add some pasta (not accounted for in calories) on the side to utilize the sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user LEAKAY59.