Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 275
  • Fat:
  • 21 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 24 mg
  • Sodium:
  • 164 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 5 g
  • Protein:
  • 9 g


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Eggplant Parmesan

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We really like eggplant and would rather have it baked than fried. This can be served as a main dish or side dish. -Donna Wardlow-Keating, Omaha, Nebraska

SERVINGS: 2

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 45 min. + cooling

Ingredients:

  • 2 tablespoons olive or vegetable oil
  • 1 garlic clove, minced
  • 1 small eggplant, peeled and cut into 1/4-inch slices
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon grated Parmesan cheese
  • 1 medium tomato, thinly sliced
  • 1/2 cup shredded mozzarella cheese

Directions:

Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
    Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted. Yield: 2 servings.


  • Re: Eggplant Parmesan
    CarrieColeen
  • Re: Eggplant Parmesan

    Poured half a can of sauce over the top. Delicious!!

    beccaboo435
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