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Recipes

Eggplant and Roasted Red Pepper Parmesan

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INGREDIENTS

  • 1 medium eggplant (about 1 lb.), cut into 1/4-inch slices
  • Salt
  • 1/3 cup olive oil, divided
  • 1/2 cup Italian seasoned bread crumbs
  • 1 red bell pepper, cut into chunks
 

DIRECTIONS

  • 1

    Sprinkle one side of eggplant slices lightly with salt; let stand in colander 30 minutes. Rinse well and pat dry.

  • 2

    Lightly brush eggplant with oil; coat both sides with crumbs. Place on large baking sheet. Coat pepper with remaining oil; place on baking sheet with eggplant. Bake at 450°F 20 minutes or until eggplant is tender. Reduce oven heat to 350°F.

  • 3

    In 1-1/2-quart casserole, layer half of eggplant, pepper, spaghetti sauce and half of Mozzarella and Parmesan cheeses. Repeat layers. Bake, covered, 30 minutes. Uncover; bake 10 minutes more or until thoroughly heated.

Eggplant and Roasted Red Pepper Parmesan

SUMMARY

  • Prep Time: 35 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 374

Total Fat 24.6g

Saturated Fat 8.4g

Trans Fat 12.4g

Polyunsaturated Fat 2.4g

Cholesterol 33g

Sodium 893g

Carbohydrates 22g

Protein 19g

Dietary Fiber 4g

Vitamin A 113g

Vitamin C 32g

Calcium 444g

Iron 2g