Italian

Eggplant parmesen is for Dinner.

Eggplant parmesen takes 75 minutes to prepare.

Eggplant parmesen takes 30 minutes to cook.

Eggplant parmesen makes 9 servings.

The ingredients for Eggplant parmesen are:

1 eggplant
2 cups marinara (or tomato based sauce of your choice)
1.5 cups part skim mozzarella cheese
.5 cup shredded Parmesan cheese
.25 cups olive oil
Coarse salt

Here is how you make Eggplant parmesen:

-Peel eggplant and slice into 1/4 inch rounds-Place pieces in a colander, sprinkle generously with coarse salt and let sit for one hour to drain liquid.-Rinse salt off and then blot dry with paper towels-Preheat oven to 350-In a large skillet heat 2 TBSP of olive oil and brown eggplant lightly on both sides (it took me 2 batches in my skillet and therefore 4 TBSP oil)-In a two quart casserole (I measured mine, it's a 7" square) spread enough sauce to cover the bottom. -Then make layers of eggplant, sauce, mozzarella and Parmesan (in that order). Mine took two layers and I ended with cheese-Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes.-I cut this into 9 equal pieces for the calorie info. You could probably easily cut down the cheese and if you could brown the eggplant with less oil that would help too.Serving Size: 9 pieces in a 7x7 panNumber of Servings: 9Recipe submitted by SparkPeople user JUSTME29.

The nutritional information for Eggplant parmesen is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 180.0

• Total Fat: 13.6 g
• Cholesterol: 15.7 mg
• Sodium: 389.2 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.6 g
• Protein: 6.9 g

Eggplant parmesen is Italian cuisine.