Try this Eggplant Parmesan recipe, or contribute your own.
Suggest a better descriptionHeat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned. Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to a boil, and simmer 20-25 minutes. Remove from heat, add basil and let cool at room temperature. Check for seasonings. Meanwhile, trim (but dont peel) eggplants. Cut into 1/4" thick slices. Spray a nonstick skillet with olive oil cooking spray and cook slices over medium-high heat in batches until browned, 3-4 minutes on each side. (Add more spray to skillet - off the heat - or eggplant slices, as needed). As eggplant slices are done, put them on a serving platter, slightly overlapping each other. Season slices with salt and pepper. Pour tomato sauce over eggplant, sprinkle with cheese, and garnish with basil sprigs. I serve it with either cooked rice or potatoes or you can go the Italian restaurant route and use pasta. Also polenta would be good. NOTES : Tip from book: As the Italians have long since found out with their sumptuous antipasto tables, many room-temperature foods taste as good or better than foods that are hot or cold. Thats because the flavors arent masked by extreme temperatures at either end of the spectrum. Recipe by: Eat Fresh, Stay Healthy by Tony Tantillo & Sam Gugino
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 8 servings | ||
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Calories: 75 | ||
Calories from Fat: 67 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 104.2mg | 4 % | |
Potassium 96.5mg | 3 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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