Eggplant Parmesan

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filed under Side Dishes

Side Dishes
  
Serving size: 1 piece
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 244 (12% DV)
Fat: 15g (23% DV)
Carbohydrates: 19g (6% DV)
Protein: 10g (20% DV)
Description: allrecipes.com
Ingredients:  Makes 2 servings (2 pieces)

Tip: For nutritional information on all the ingredients in Eggplant Parmesan just click on each ingredient name. Then adjust the serving size for any Eggplant Parmesan ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Peel and slice small eggplant into 1/4 inch slices. Sprinkle with salt. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack (I didn't).
2
Place half of the eggplant in a greased 1-qt baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.
Extra garlic is also good and extra basil. Garnish with basil.
(Another suggestion was that marinara sauce could be substituted for the tomato.)
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