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Baked Eggplant Parmigiana
Ingredients
1 eggplant (1½ to 2 pounds)
Produce
4 to 5 tablespoons butter
Dairy
3 tablespoons Parmesan cheese
Dairy
salt
Spices and Seasonings
freshly ground pepper
Spices and Seasonings
parsley for garnish
Produce
Instructions
1
Peel eggplant and trim off ends. Cut into 6 to 8 slices, each about 1 inch thick.
2
In a bowl, blend butter and cheese. Spread on both sides of eggplant slices and sprinkle with salt and pepper.
3
Arrange slices in one layer on a baking sheet. Bake for 20 to 25 minutes or until eggplant is tender.
4
Sprinkle with parsley and serve.
Notes
Nutrition Facts
(per serving)
Calories:
720 calories
Servings:
4 servings
Carbohydrates:
32 g
Fat:
58 g
Fiber:
10 g
Protein:
22 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
25 minutes
Total:
40 minutes