Eggplant Parm
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INGREDIENTS
- Pam
- 2 large eggplants
- salt and pepper
- 2 cups tomato sauce
- 1 bunch fresh basil leaves ; chopped
- 1 pound fresh mozzarella ; sliced 1/8" thick
- 1/2 cup Parmesan cheese ; grated
- 1/4 cup bread crumbs
INSTRUCTIONS
Preheat oven to 450. Use Pam or spray to oil a baking sheet.
Slice each eggplant into 1-1 1/2" slices and lightly season with s/p. Place on the baking sheet and bake until slices begin turning deep brown on top, about 12-15 minutes. Remove and place on a plate to cool.
Lower oven temp to 350. In a 8x12" brownie pan, place the largest eggplant slices evenly spaced apart.
Over each slice, spread tomato sauce and sprinkle with basil. Top with a slice of mozzarella and grated Parmesan.
Place the smaller pieces of eggplant on top and continue to layer with sauce, basil, mozzarella, and parmesan. Repeat the layering until all ingredients are used.
Sprinkle bread crumbs over the top and bake uncovered until cheese melts and tops turn light brown, about 20 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (5087g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2938 | ||
| Calories from Fat: 1251 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 139g | 185 % | |
| Saturated Fat 57.5g | 287 % | |
| Monounsaturated Fat 60.8g | ||
| Polyunsanturated Fat 12.9g | ||
| Cholesterol 301.3mg | 93 % | |
| Sodium 21305.4mg | 735 % | |
| Potassium 14323.7mg | 377 % | |
| Total Carbohydrate 293.6g | 86 % | |
| Dietary Fiber 89.9g | 360 % | |
| Sugars, other 203.7g | ||
| Protein 175g | 250 % | |
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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. |
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Calories per serving: 2938
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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