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.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 46 (46%)|
|Amt Per Serving||% DV|
|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 %|
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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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