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)
View Full Recipe at Stacey Snacks
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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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