This dish is a fresh healthy alternative to traditional breaded & fried eggplant in Eggplant Parmesan. I learned to make this at a cooking class in Civitaveccia, Italy.
Slice eggplant thin & cook on a hot charcoal or gas grill until both sides are lightly browned.
Blend canned tomatoes with immersion blender until smooth sauce.
Place 1/3 sauce in bottom of 9 x 13 pan
Top with 1/3 of eggplant slices, then 1/3 mozzarella, & 1/3 Parmesan.
Repeat twice for a total of 3 layers.
Sprinkle with dried basil or Italian herb seasoning.
Bake at 350 degrees for 35 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 99 | ||
Calories from Fat: 46 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18mg | 6 % | |
Sodium 220.8mg | 8 % | |
Potassium 234.9mg | 6 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 2.9g | ||
Protein 8.1g | 12 % | |
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: 99
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