Vegetarian

Roasted Eggplant Parmesan (without salt and breadcrumbs) is for Dinner.

Roasted Eggplant Parmesan (without salt and breadcrumbs) takes 10 minutes to prepare.

Roasted Eggplant Parmesan (without salt and breadcrumbs) takes 45 minutes to cook.

Roasted Eggplant Parmesan (without salt and breadcrumbs) makes 8 servings.

The ingredients for Roasted Eggplant Parmesan (without salt and breadcrumbs) are:

Eggplant, fresh, 2 medium eggplant, unpeeled
*Extra Virgin Olive Oil, 6 tbsp
Garlic, 1 small bulb, minced
Basil, 10 leaves, chopped
Parmesan Cheese, grated, 1/2 cup split
Mozzarella Cheese, part skim milk, 1/2 cup split
Red Ripe Tomatoes, 2 medium, sliced thin

Here is how you make Roasted Eggplant Parmesan (without salt and breadcrumbs):

Roasting Eggplant Slices:Combine XV Olive Oil and garlic; brush both sides of eggplant slices. Place on a non-stick baking sheet. Bake at 425 degrees for 15 minutes; turn and bake for 5 more minutes, until golden brown on both sides. Cool on a wire rack.Building the Eggplant Parmesan:Place half of the eggplant in a greased (XV olive oil) 1-quart baking dish. Sprinkle with half of the basil and a 1/4 cup of Parmesan cheese and a 1/4 cup of the mozzarella cheese. Repeat.Cover and bake at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer or until cheese is golden brown.Serving Size: makes 8- 3/4 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user AHUTCH127.

The nutritional information for Roasted Eggplant Parmesan (without salt and breadcrumbs) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 201.3

• Total Fat: 15.0 g
• Cholesterol: 13.2 mg
• Sodium: 189.9 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 3.9 g
• Protein: 7.9 g

Roasted Eggplant Parmesan (without salt and breadcrumbs) is Italian cuisine.

The dietary needs meet for Roasted Eggplant Parmesan (without salt and breadcrumbs) is Low Fat