Recipe Summary

Prep time: 30 mins
Cook time: 40 mins
Yield: 6 servings

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rich in veggies
rich in veggies

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Eggplant Parmesan Style
This recipe serves:   
3 medium globe eggplants
2 tablespoons olive oil
1 medium onion, thinly sliced
2 cups peeled, diced and seeded tomatoes
2 cloves garlic, minced
salt to taste
freshly ground black pepper
1/2 cup bread crumbs
1/2 cup pecorino cheese

Cooking Instructions
1. Peel the eggplants and slice about 1/2" thick. Sprinkle with salt and drain in a colander for 30 minutes. Rinse and pat dry.

2. Heat the olive oil in a large sauté pan, preferably non-stick, and quickly sauté the eggplant, turning once, and drain on absorbent towels.

3. Add the sliced onion to the sauté pan and cook for about 5 minutes.

4. Add the tomatoes and cook for about 10 minutes until they achieve a sauce-like consistency.

5. Season with salt and pepper.

6. Layer some tomato sauce in a baking dish, then eggplant, then sauce and so on. Top with more sauce, grated cheese and bread crumbs.

7. Bake in a 400°F oven for about 20 minutes or until golden. Let rest for 15 minutes before serving.

Serving Size: 1/2 eggplant

Nutritional Information
Number of Servings: 6
Per Serving
Calories 194 Carbohydrate 25 g
Fat 8 g Fiber 7 g
Protein 8 g Saturated Fat 2 g
Sodium 343 mg    


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