Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
258
Calories
18g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
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 eggplants, cut in ½ inch thick rounds
- ½ tsp ground pepper
- 26 oz jar marinara sauce
- 1½ cups shredded part skim mozzarella cheese
- ½ cup grated parmesan cheese
Directions
1
Heat broiler.
2
Place half the eggplant on broiler rack, coat with nonstick spray.
3
Sprinkle with half the pepper.
4
Broil 8 min. per side or until lightly browned and tender.
5
Repeat with remaining eggplant and pepper.
6
Heat oven to 350 degrees.
7
Spread ½ cup marinara sauce in a shallow 3 quart baking dish.
8
Line with ½ the eggplant, spoon on 1¼ cups sauce, top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella.
9
Sprinkle with parmesan, cover with foil.
10
Bake 45 min. or until bubbly.
11
Let rest 15 min.
Recipe sourced from
fandom