Vegetarian

eggplant parm with rosemary potaotoes and onions. is for Dinner.

eggplant parm with rosemary potaotoes and onions. takes 45 minutes to prepare.

eggplant parm with rosemary potaotoes and onions. takes 80 minutes to cook.

eggplant parm with rosemary potaotoes and onions. makes 8 servings.

The ingredients for eggplant parm with rosemary potaotoes and onions. are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Bread crumbs, dry, grated, seasoned, 1 cup
*Potatoes - Baby Yellow (3 potatoes/100g), 3 serving
*Oil-Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), 2 serving
*"Great Value" Tomato Sauce (.25cup), 2 cup
*tomatoes, canned, Dei Fratelli seasoned diced all natural tomatoes, 2 cup
*Onions, sweet, raw(1 onion, 331g), 331 gram(s)
Water, bottled, 1 serving
Rosemary, dried, 1 tbsp
Italian seasoning, 1 teaspoon

Here is how you make eggplant parm with rosemary potaotoes and onions.:

First heat oven to 375, take a large baking pan and spray with cooking spray then set aside. Slice eggplant in 1/2 inch slices, then place water into one bowl and bread crumbs into another. Add 1 teaspoon Italian seasoning to bread crumbs and mix.Now dip eggplant into water then bread crumbs and coat both sides, then place onto baking pan.Place into hot oven and cook for 30 minutes or until tender.Next wash your potatoes and cut into bite size, then peel and cut onion into bite size.Now place potatoes and onion on baking pan and coat with olive oil and rosemary and toss til all is coated.Also place into oven with eggplant and cook about 30 minutes or until tender. While eggplant and potatoes are in the oven , open the diced tomatoes and tomato sauce and pour into a sauce pan and add Italian seasoning, cook on med heat for about 5 minutes. Now take eggplant out of the oven and place enough sauce on it to cover half of the slices, then place another slice of eggplant on top , add more sauce and then cheese. Now place back into oven for about 5 minutes just to melt cheese. 2 slices of eggplant and 1 cup of potatoes should make you belly happy.Serving Size: 8 servings of eggplant and 6 of potatoesNumber of Servings: 8Recipe submitted by SparkPeople user LADYGINGER09.

The nutritional information for eggplant parm with rosemary potaotoes and onions. is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 232.5

• Total Fat: 8.3 g
• Cholesterol: 10.0 mg
• Sodium: 913.2 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 6.0 g
• Protein: 10.7 g

The dietary needs meet for eggplant parm with rosemary potaotoes and onions. is Vegetarian