Eggplant Parmigiano copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 2 lbs fresh eggplant-cleaned, sliced
- 1 lb scamorza cheese
- 1 lb red ripe plum tomatoes
- 3 leaves fresh basil
- 2 cloves garlic
- 1 fresh carrot, cleaned,peeled, cut in two
- 1/4 cup parmigiano-reggiano cheese
- 1 slice fresh onion
- 4 tablespoons extra virgin olive oil
Directions
- Filet fresh tomatoes. In saute pan, place 3 tblsps olive oil, whole garlic cloves, slice fresh onion. Saute for 2 minutes, place in tomato pieces, carrot pieces let simmer for 20 minutes.
- In glass baking dish, layer, eggplant slices with tomato sauce, sliced scamorza cheese, sprinkle of parmigiano cheese. Top with scamorza cheese and grated parmigiana reggiano cheese and a sprinkle of breadcrumbs,. Bake in preheated oven for 40 minutes or until tender. Remove from oven, when cool, slice, and it is ready to go-wherever your lunch will be.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 587 | |
| Calories from Fat 486 | 83% |
| Total Fat 55.0g | 69% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 1195mg | 34% |
| Total Carbs 24.31g | 6% |
| Dietary Fiber 6.8g | 23% |
| Sugars 14.02g | 9% |
| Protein 4.64g | 7% |
