Recipe courtesy of Renato De Gregorio
Eggplant Parmigiana
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 166
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 108
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 eggplant
3 plum tomatoes
1 clove garlic
1 tablespoon olive oil
1 teaspoon capers
1 tablespoon grated Parmesan
4 basil leaves
Directions
- Preheat oven to 300 degrees F.
- Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic.
- In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers. Mix until combined.
- In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan.
- Place baking dish in the oven and cook for 10 minutes.
- Remove from the oven and garnish with fresh basil.