Eggplant Parmesan
Ingredients
- 3 tablespoons olive oil
- 2 eggplant
- 28 ounce can of peeled tomatoes
- 1 handful of fresh basil
- 2 garlic cloves, peeled
- 5 ounces of fresh mozzarella
- 1/4 cup of grated Parmesan
- salt and pepper to taste
- 1 small carrot, grated
- 1 small yellow onion, diced
Directions
- preheat oven to 350 degrees
- slice eggplant into 1/2 inch thick rounds, mince garlic, dice onion, slice mozzarella into 1/4 inch thick rounds, chop basil, grate carrot
- heat saucepan over medium high heat and add 1 tablespoon olive oil to pan, add garlic and onion, cooking until softened
- add carrot to saucepan and cook for another 4-5 minutes
- add tomatoes to saucepan, add salt and pepper to taste, bring to boil and reduce heat, simmering for up to 30 minutes
- while tomato sauce is simmering, heat skillet over medium high heat, add 2 tablespoons of olive oil until hot, lightly cook eggplant rounds 1-2 minutes on each side to soften and set aside
- in a glass baking dish, layer your ingredients: tomato sauce, eggplant, sauce, basil, mozzarella, sprinkle parmesan cheese and repeat until all ingredients are used, spring the top with bread crumbs
- bake at 350 degrees for about 20 minutes or until cheese turns light brown, top with fresh basil and serve
Recipe by: Andrea David, MS, RD, LDN
Nutrition Facts
Servings: approximately 6
Calories: 234
Protein: 9 g
Carbohydrate: 24 g
Fiber: 8 g
Sodium: 444 mg