dish
Eggplant Parmesan Style

6
Serves
194
Calories
16
Nutrients
15
Vitamins

Ingredients

3 medium globe eggplants
2 tablespoons olive oil
1 medium onion , thinly sliced
2 cups peeled, diced and seeded tomatoes
2 cloves garlic , minced
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

Nutrition Information

Number of Servings: 6
Calories
194
Protein
8 g
Total Carbohydrate
25 g
Dietary Fiber
7 g
Soluble Fiber
3 g
Insoluble Fiber
4 g
Sugar
11 g
Total Fat
8 g
Saturated Fat
2 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
7 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
49 %
Percent Calories from Fat
36 %
Vitamin A
625 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
3 mcg
Vitamin C
17 mg
Vitamin D
4 IU
Folate
67 mcg
Vitamin E
1 IU
Vitamin K
5 mcg
Pantothenic Acid
1 mg
Calcium
160 mg
Iron
2 mg
Phosphorus
153 mg
Potassium
692 mg
Sodium
343 mg
Zinc
1 mg