Eggplant Parmesan

RECIPESNOW
13Ingredients
85Minutes
330Calories

Ingredients

US|METRIC
  • 2 pounds eggplant (2 medium)
  • 2 tablespoons olive oil (approximately)
  • 1 onion (chopped)
  • 3 garlic cloves (or more, to taste, minced or put through a press)
  • 3 pounds tomatoes (ripe, peeled, seeded and chopped, or three 28-ounce cans, drained and chopped)
  • 1 teaspoon salt (preferably sea salt, or to taste)
  • freshly ground pepper (to taste)
  • 1 tablespoon fresh basil (or 1 teaspoon dried, or to taste)
  • 1 teaspoon oregano (or to taste)
  • 1 pinch ground cinnamon
  • 1/2 pound mozzarella cheese (skim-milk, sliced or grated)
  • 1 cup grated Parmesan cheese (freshly)
  • 1/4 cup whole wheat bread crumbs
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    NutritionView More

    330Calories
    Sodium39% DV930mg
    Fat28% DV18g
    Protein37% DV19g
    Carbs8% DV25g
    Fiber32% DV8g
    Calories330Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol45mg15%
    Sodium930mg39%
    Potassium1000mg29%
    Protein19g37%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber8g32%
    Sugars11g22%
    Vitamin A45%
    Vitamin C60%
    Calcium45%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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