Try this Grilled Eggplant Parmesan recipe, or contribute your own.
Suggest a better descriptionCut eggplant and tomatoes to get eith 1/4 inch slices of each. Brush eggplant with olive oil and season with salt and pepper. Grill eggplant on both sides until soft and marked with grill lines. Do the same with tomatoes, but for about half the eggplant time. Heat broiler, and toast buns lightly. Remove from oven and on top of the bottom roll place, with 2 slices of eggplant, 2 slices of tomatoes, 3 large basil leaves, mozzarella cheese and about 2 T of parmesan. Place openface under broiler to melt cheese and brown the top, dont let burn. Place tops on and slice in half.
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Serving Size: 1 (574g) | ||
Recipe Makes: 1 | ||
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Calories: 214 | ||
Calories from Fat: 78 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 19.2mg | 6 % | |
Sodium 631.1mg | 22 % | |
Potassium 1330.7mg | 35 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 16.1g | ||
Protein 15g | 21 % | |
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: 214
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