Photo: Joseph Gonzalez
Spicy Eggplant Parmesan
11 ingredients
15 min + 30 min
2 servings
openrecipes
"I've changed the recipe to make it spicier plus added ricotta cheese to make it more hearty. If spicy is not your thing, you can get diced tomatoes with green chilies in a mild version."
Estimated Nutrition (whole recipe, rough)
565
Calories
31g
Protein
38g
Fat
25g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 small eggplant, peeled and cut into 1/4-inch slices
- 1 1/2 teaspoons minced fresh basil
- 1 tablespoon grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 1/2 teaspoons minced fresh basil
- 1 dash Worcestershire sauce, or to taste
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes