Vegetarian

eggplant, italian parmesan cubes (1/2 c servings) is for Side Dish.

eggplant, italian parmesan cubes (1/2 c servings) takes 40 minutes to prepare.

eggplant, italian parmesan cubes (1/2 c servings) takes 20 minutes to cook.

eggplant, italian parmesan cubes (1/2 c servings) makes 8 servings.

The ingredients for eggplant, italian parmesan cubes (1/2 c servings) are:

Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 lb) and cubed
Onions, raw, 1 medium (2-1/2" dia) diced
tomato sauce central market organic, 8 oz
Kraft Parmesan Cheese (2 tsp serving), 3 serving
*Cheese - Ricotta, Frigo Part Skim, 0.25 cup
Olive Oil, 1 tbsp
salt, garlic, pepper, oregano, basil to taste

Here is how you make eggplant, italian parmesan cubes (1/2 c servings):

cut eggplant into cubes, 1" or smaller. salt and let sit in colander for 30 minutes. rinse, let drip in colander, remove onto paper towels and squeeze in paper towels to remove excess moisture. saute onions in olive oil. add eggplant and saute briefly. add tomato sauce, cover and simmer on low until tender. stir in parmesan cheese, seasoning and ricotta and cook a few more minutes. put in oven-safe dish.bake for 20 minutes, uncovered. 8 servings, 1/2 cup eachNumber of Servings: 8Recipe submitted by SparkPeople user SIXTY26.

The nutritional information for eggplant, italian parmesan cubes (1/2 c servings) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 63.9

• Total Fat: 3.1 g
• Cholesterol: 5.6 mg
• Sodium: 52.8 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.7 g
• Protein: 2.7 g

eggplant, italian parmesan cubes (1/2 c servings) is Italian cuisine.