Dinner

Eggplant Parmigiano is for Dinner.

Eggplant Parmigiano takes 15 minutes to prepare.

Eggplant Parmigiano takes 40 minutes to cook.

Eggplant Parmigiano makes 4 servings.

The ingredients for Eggplant Parmigiano are:

canola oil spray
1 eggplant, peeled and sliced 1/2 inch thick
1 tsp extra virgin olive oil
1 clove garlic minced
1 15 oz can (2 cups) tomato sauce
1 cup ricotta cheese, part skim milk
2 1/2 oz provolone cheese
4 oz part skim mozzarella cheese
1/2 cup Parmesan cheese, grated
salt and basil to taste

Here is how you make Eggplant Parmigiano:

Spray the eggplant slices with Pam or similar no-stick spray. Place on baking sheet, sprinkle with a little garlic salt if desired. Bake or broil until lightly browned and tender when pierced with fork - 10 to 15 minutes. Meantime, in a saucepan, saute the garlic in the oil until fragrant. Add the tomato sauce and salt and basil (fresh is best) to taste. Simmer about 15 minutes.Preheat oven to 350º. Place half of the tomato sauce in a baking dish sprayed with Pam or equivalent. Arrange half of the pre-cooked eggplant slices on top. Spread the ricotta cheese on the eggplant and sprinkle with 1/2 the mozzarella. Top with the remaining eggplant slices, remaining tomato sauce, then the mozzarella, provolone and Parmesan. Bake until bubbly and the cheese is melted.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user DORI36.

The nutritional information for Eggplant Parmigiano is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 362.0

• Total Fat: 19.5 g
• Cholesterol: 57.6 mg
• Sodium: 1,243.1 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 5.3 g
• Protein: 26.7 g

Eggplant Parmigiano is Italian cuisine.

The dietary needs meet for Eggplant Parmigiano is Vegan