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Mark Bittman's Fast Baked Eggplant Parm Recipe

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Mark Bittman's Fast Baked Eggplant Parm
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Ingredients

  • Bittman's Fast Eggplant Parmesan: (serves 2-4)
  • 1 large purple eggplant, skin on, sliced 1/4" rounds
  • 2 ripe tomatoes (I used my heirlooms, still hanging on), sliced
  • 1/2 cup handful of shredded mozzarella cheese (any cheese is good)
  • 1/2 cup of Parmigiano Reggiano cheese
  • 1/2 cup of seasoned dried breadcrumbs
  • handful of fresh herbs (I used mint and parsley cause I had no basil left in the garden)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 599g
Calories 529  
Calories from Fat 170 32%
Total Fat 19.16g 24%
Saturated Fat 9.51g 38%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 735mg 31%
Potassium 1281mg 37%
Total Carbs 66.61g 18%
Dietary Fiber 16.4g 55%
Sugars 15.38g 10%
Protein 26.66g 43%
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