| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian3 | 4 | servings |
INGREDIENTS
| 2 | sm | Eggplant; cut in 1/2 inch |
| Sl | ||
| 2 | tb | Cooking oil |
| 1 | pk | Italian herb mixture |
| 15 | oz | Tomato sauce |
| Parsley; minced | ||
| 6 | Garlic cloves; minced | |
| 1/4 | c | Cooking wine |
| 10 | oz | Mozzarella cheese; sliced |
INSTRUCTIONS
Marinate for of the garlic cloves (minced) overnight (or for 8 hours) in the tomato sauce, herb mixture and wine. Then coat a medium-size casserole pan with the oil and layer the eggplant, sprinkled with remaining 2 minced garlic cloves. Pour 3/4 of the tomato mixture over eggplant and layer mozzarella cheese on top. Add remaining tomato mixture. Sprinkle with minced parsley. Bake at 350F for 45 minutes. Per serving: 394 Calories (kcal); 25g Total Fat; (55% calories from fat); 19g Protein; 25g Carbohydrate; 63mg Cholesterol; 954mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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