Vegetarian

Eggplant parmesan takes several minutes to prepare.

Eggplant parmesan takes several minutes to cook.

Eggplant parmesan makes 6 servings.

The ingredients for Eggplant parmesan are:

1 medium to large eggplant
kosher salt
8 oz grated Mozzarella Cheese, part skim milk
1 jar organic tomato basil marinara, Trader Joe's (by KIMBY123)
2 oz Parmesan Cheese, grated
1 Tbsp EVOO

Here is how you make Eggplant parmesan:

Wash the eggplant. Trim ends. Slice into disks.Put a layer of eggplant disks in a colander that is on top of a plate. Salt moderately (about a tsp). Put another layer on top. Salt that layer. Continue until all disks are in the colander, and salt the top layer. Put a paper towel over the top and weight with a couple of empty jars. Let sit for 20 to 40 minutes. With a paper towel, brush the salt off the plate. Remove each eggplant slice from the colander, brush off the salt and moisture, and put it on the plate.Turn on the broiler and set the rack to the closest position. Line a large cookie sheet with foil, and brush the foil lightly with olive oil. Put the eggplant slices in a single layer on the cookie sheet. brush them with olive oil. Broil them for 3-4 minutes, until lightly browned, turn them over and broil the other side for 3-4 minutes, until soft and lightly browned. Depending on the size of your eggplant, you might need two broilings. If so, brush the pan between broilings.Switch the oven from broil to bake and set at 350 deg. F. Spread about 1/4 c tomato sauce evenly on the bottom of a medium casserole or rectangular pyrex pan. Put a layer of cooked eggplant slices on top of the sauce. Sprinkle about 1/2 the grated mozzarella on the eggplant. Spoon 1/3 of the sauce left in the jar over the cheese, and spread it evenly. Repeat layering: eggplant, mozzarella, sauce. Finish with a layer of eggplant, the last 1/3 of the jar of sauce, and top with the parmesan cheese, sprinkled evenly over the top of the casserole.Bake at 350 deg. F. until the parmesan is golden-brown and the sauce is bubbly, about 30 minutes. Serve over rice (I use brown aromatic rice from Trader Joe's). Accompany with a green salad or steamed veggies.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user COUNTERENTROPY.

The nutritional information for Eggplant parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.9

• Total Fat: 14.4 g
• Cholesterol: 29.4 mg
• Sodium: 794.8 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 4.3 g
• Protein: 15.0 g