Italian Eggplant

In this variation of eggplant Parmesan, instead of coating the eggplant slices in breadcrumbs, you simply coat them with cooking spray and brown them before topping the slices with a tomato mixture and cheese.

Yield: 6 servings (serving size: 1 topped eggplant slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 0.0%
  • Fat: 2.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.2g
  • Carbohydrate: 9.5g
  • Fiber: 2.2g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 215mg
  • Calcium: 110mg

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

Preparation

  1. 1. Preheat broiler.
  2. 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. 3. Combine tomato and next 3 ingredients in a bowl.
  4. 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 375°. Bake, uncovered, 12 to 15 minutes, or until cheese melts. Sprinkle parsley and Parmesan over eggplant mixture. Serve immediately.
  5. carbo rating: 7
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