Italian

Pamela's Italian Eggplant is for Dinner.

Pamela's Italian Eggplant takes 10 minutes to prepare.

Pamela's Italian Eggplant takes 30 minutes to cook.

Pamela's Italian Eggplant makes 2 servings.

The ingredients for Pamela's Italian Eggplant are:

1 large eggplant, sliced in 6 1/2 inch lengthwise slices
1/2 cup low moisture, part skim mozzarella cheese
1 tsp garlic
1 cup diced mushrooms
1/4 cup red onions, diced small
3/4 cup bell peppers, diced
1 can S & W Tomato's diced with garlic, oregano & basil
2 TBS dried basil

Here is how you make Pamela's Italian Eggplant:

Slice eggplant, pat dry each slice.Place on parchment paper lined (or use nonstick spray) baking sheets and bake in oven 20 - 25 minutes at 375 until soft.While that is cooking, drain tomato's * expel as much juice as possible. Mix tomato's with garlic and set aside.Remove eggplant and thinly spread tomato & garlic mixture over all pieces. Top with mozzarella cheese, then onions, bell peppers and mushrooms. Sprinkle basil over all pieces by pinching and grinding the basil between your fingers to break up & release flavor.Bake an additional 10-15 minutes until the cheese is melted. Let stand a couple minutes and then Enjoy!one serving is 3 pieces.Serving Size: Makes 2 large servings or servings can be split to go as a side dish.Number of Servings: 2Recipe submitted by SparkPeople user PAMSPAGE2000.

The nutritional information for Pamela's Italian Eggplant is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 227.4

• Total Fat: 6.8 g
• Cholesterol: 15.0 mg
• Sodium: 494.1 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 10.1 g
• Protein: 13.5 g

Pamela's Italian Eggplant is Italian cuisine.