From the cookbook "Cucina Rustica" which has a great collection of italian recipes, this is a nice lighter take on Eggplant Parmesan.
1. Trim stem ends from the eggplant and cut into 1/4" slices lengthwise. Salt and let drain for 1 hour. Pat dry with paper towels.
2. Brush both sides of eggplant with EVOO. Either pan-fry or grill on both sides until tender. Set aside.
3. To make a quick tomato sauce, warm 1 tbsp EVOO and garlic in a saucepan on low heat. Add tomatoes and a few basil leaves and cook until just thickened.
4. On each eggplant slice, place a little mozarella, romano and sprinkling of chopped mint. Roll the eggplant around the fillings and place in a baking dish, one layer only.
5. Bak at 375 for 15 minutes of until cheese is melted. Remove and let set a few minutes Garnish with extra basil. For a more filling meal, serve with pasta tossed with a simple tomato sauce.
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Serving Size: 1 Serving (635g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 672 | ||
Calories from Fat: 362 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.2g | 54 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 102.1mg | 31 % | |
Sodium 2066mg | 71 % | |
Potassium 1605mg | 42 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 26.5g | ||
Protein 43g | 61 % | |
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: 672
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