Italian Eggplant Recipe

Name: Italian Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil-flavored cooking spray; 1 small eggplant, peeled and thinly sliced into 6 slices (about 1 pound); Freshly ground black pepper; 1 1/2 cups canned whole tomatoes, chopped; 1 tablespoon minced onion; 2 teaspoons dried basil; 3 garlic cloves, minced; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 2 tablespoons minced fresh parsley; 1 tablespoon grated Parmesan cheese

Servings: persons

Olive oil-flavored cooking spray
1 small eggplant, peeled and thinly sliced into 6 slices (about 1 pound)
Freshly ground black pepper
1 1/2 cups canned whole tomatoes, chopped
1 tablespoon minced onion
2 teaspoons dried basil
3 garlic cloves, minced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1 tablespoon grated Parmesan cheese

1
Preheat broiler.
2
Coat a jelly roll pan with cooking spray. Arrange eggplant in pan in a layer; coat with cooking spray. Broil 6 to 7 minutes, or until lightly browned. Turn and lightly coat with cooking spray; season with pepper. Broil an additional 6 to 7 minutes, or until lightly browned.
3
Combine tomato and next 3 ingredients in a bowl.
4
Arrange eggplant in an 11 x 7-inch baking dish coated with cooking spray. Top eggplant with mozzarella cheese and tomato mixture. Reduce oven temperature to 375u00b0. Bake, uncovered, 12 to 15 minutes, or until cheese melts. Sprinkle parsley and Parmesan over eggplant mixture. Serve immediately.
5
carbo rating: 7

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olive oil-flavored cooking spray, 1 small eggplant, peeled and thinly sliced into 6 slices (about 1 pound), Freshly ground black pepper, 1 1/2 cups canned whole tomatoes, chopped, and more.

Yes, Italian Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Eggplant

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