From Cookie and Kate
Italian Eggplant Parmesan
- Time
- 1 hr
- Makes
- 6
- Ingredients
- 12
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Ingredients
- 3 pounds eggplants (about 3 smallish or 2 medium)
- ¼ cup + 2 tablespoons extra-virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, pressed or minced
- ¼ cup tomato paste
- 28 ounces crushed tomatoes, preferably the fire-roasted variety*
- ¼ cup roughly chopped fresh basil, plus additional basil for garnish
- 1 teaspoon balsamic vinegar
- Pinch of red pepper flakes
- 6 ounces freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed)
- 2 ounces freshly grated Parmesan cheese (about 1 cup)
Nutrition · per serving
1 of 8 slices per serving
- Calories
- 244 kcal
- Fat
- 17 g
- Fiber
- 7.1 g
- Sugar
- 9.2 g
- Sodium
- 452.5 mg
- Protein
- 10.1 g
- Trans fat
- 0.2 g
- Cholesterol
- 18.5 mg
- Carbohydrate
- 16.2 g
- Saturated fat
- 5.2 g
As published by Cookie and Kate.
The method
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