Italian

Eggplant Parmesan Naturale is for Dinner.

Eggplant Parmesan Naturale takes 70 minutes to prepare.

Eggplant Parmesan Naturale takes 30 minutes to cook.

Eggplant Parmesan Naturale makes 6 servings.

The ingredients for Eggplant Parmesan Naturale are:

2 medium eggplants, about 1 1/2 lbs

salt & pepper

olive oil

1 1/2 to 2 cups tomato sauce (I like Full Circle Organic Tomato Basil or Muir Glen Organic Chunky Tomato Herb)

8 large basil leaves

4 oz. fresh mozzarella, thinly sliced

1/2 cup freshly grated Parmesan

Here is how you make Eggplant Parmesan Naturale:

1. Preheat the oven to 375. Lightly oil a 2 quart gratin dish. Set aside.2. Slice the eggplant into rounds about 1/3 inch thick. Sprinkle both sides with salt, let stand for 30 minutes to 1 hour. Blot dry.3. Preheat the broiler. Brush both sides of each round of eggplant with a little olive oil and broil 5 to 6 inches from the heat until browned. Flip rounds and repeat. Remove from broiler and season with salt and pepper.4. Warm the tomato sauce with half the basil. Spread 1/3 of the sauce over the bottom of the gratin dish. Make an overlapping layer of eggplant. Lay the mozzarella over the top, add the rest of the basil, and sprinkle with Parmesan. Add the remaining eggplant and cover with the rest of the sauce. Bake in the middle of the oven at 375 until bubbling and hot, about 30 minutes. 5. Cool briefly and cut into 6 pieces. Serving size: 1/6 of total dish.Number of Servings: 6Recipe submitted by SparkPeople user HELGMELIA.

The nutritional information for Eggplant Parmesan Naturale is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 215.5

• Total Fat: 11.9 g
• Cholesterol: 21.5 mg
• Sodium: 538.3 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 5.9 g
• Protein: 10.9 g

Eggplant Parmesan Naturale is Italian cuisine.

The dietary needs meet for Eggplant Parmesan Naturale is Vegetarian