- Calories 266
- Fat 11g
- Satfat 7g
- Protein 18g
- Carbohydrate 26g
- Fiber 9g
- Cholesterol 29mg
- Sodium 1125mg
Broiled Eggplant Parmesan
Photo: Ryan Benyi; Styling: Lynn Miller
How to Make It
Step 1
Preheat broiler to high; place a rack about 8 inches from heat source. Line a rimmed baking sheet with heavy-duty aluminum foil and mist with cooking spray. Drain tomatoes, discarding liquid. Puree tomatoes in a blender or food processor. Set aside.
Step 2
Mist eggplant slices lightly on both sides with cooking spray, sprinkle with salt and pepper and arrange in a single layer on lined baking sheet. Broil eggplant until golden brown, turning once, 10 to 12 minutes total.
Step 3
Remove baking sheet from oven. Spoon some tomato puree over each slice, sprinkle with both cheeses, and top with bread crumbs. Return to oven and broil until cheese is melted and bread crumbs are toasted, 1 to 2 minutes. Serve immediately.
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BKNease's Review
Should have just gone ahead and bought pureed tomatoes instead of messing up the food processor. Need to be sure and skin the eggplant. I had a very small one. First time to cook eggplant. Will dfintely use this recipe again.
shawnrz's Review
My husband and I enjoyed this recipe; however, our 3 year old preferred the spaghetti and Italian bread that was paired with it. For those who are not huge tomato lovers, I recommend a spaghetti style sauce. Over all, it is a good recipe.
SugarChelle's Review
I just finished this dish with my Fiancee and we both LOVED it! I decided to go with a yummy Cabernet marinara sauce instead of the canned tomatoes. Also used fresh mozz. It was absolutely delicious and I can't wait to make it the next time we have friends over!
SarahMcloughlin's Review
It turned out ok. Next time I make it I will definitely add more sauce. I swapped out the mozzarella for parmesan because I don't particularly like mozzarella cheese.
VeganMaMa2Boys's Review