Side Dish

Neapolitan Eggplant Parmesan (Robin Miller) is for Side Dish.

Neapolitan Eggplant Parmesan (Robin Miller) takes several minutes to prepare.

Neapolitan Eggplant Parmesan (Robin Miller) takes 60 minutes to cook.

Neapolitan Eggplant Parmesan (Robin Miller) makes 3 servings.

The ingredients for Neapolitan Eggplant Parmesan (Robin Miller) are:

* Roasted eggplant slices (recipe included)
* "Your favorite " spicy pasta sauce
* 1 cup shredded part skim mozzarella
* 1/4 cup grated Parmesan
* 1/4 cup chopped fresh basil leaves

Here is how you make Neapolitan Eggplant Parmesan (Robin Miller):

To roast the eggplant:Spray a baking sheet with Pam (or something like it), slice the eggplant into rounds aprox 1/2 inch thick and place it on the sheet, and spray again over the slices. Sprinkle with salt and pepper. Depending on your oven, cook it at 400 for 1 hour. Final step to assemble and bake with a preheated oven 400 degrees F. Coat a large baking sheet with cooking spray.Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with basil before serving. I calculated this for 3 servings. Please note, it was 130.9 calories when calculated for 4 servings, calories will vary from sauce to sauce , so recalculate accordinglyNumber of Servings: 3Recipe submitted by SparkPeople user JUDIMOON.

The nutritional information for Neapolitan Eggplant Parmesan (Robin Miller) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 174.5

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 142.2 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 5.6 g
• Protein: 13.2 g