Eggplant Parmiagiano A La Salvatore
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Eggplant, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Eggplants, sliced 1/4 inch | |
| thic | ||
| Mozzarella cheese, sliced | ||
| thin | ||
| Homemade or purchased | ||
| spaghetti sauce | ||
| Black pepper | ||
| Salt, small amount optional | ||
| Grated Romano cheese | ||
| Pam cooking spray | ||
| 1 | Tomato sliced thin | |
| 1 | Bell pepper, sliced thick | |
| lengthw | ||
| 1/4 | c | Olive oil with garlic |
| marinate 2 to 3 gar |
INSTRUCTIONS
Brush eggplant slices with garlic oil on both sides. Sprinkle lightly with salt (optional) and pepper. Place on baking sheet (sprayed with Pam) and bake for 20 minutes (or until fork tender) in 350 degree preheated oven. Remove from oven and place the following layers in a large Pyrex (12 x 16 inch) baking dish: Layer of eggplant slices, layer of Mozzarella cheese; layer of tomato sauce (prepared); layer of eggplant slices; layer of Mozzarella cheese; layer of prepared tomato sauce. Sprinkle generously with grated Romano cheese. Top with slices of tomato and bell pepper. Bake in preheated oven at 350 degrees approximately 40 minutes. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 14.2mg
Sodium: 504.4mg
Potassium: 209.1mg
Carbohydrates: 22.5g
Fiber: 1.3g
Sugar: 9.1g
Protein: 8.2g