Lightened-Up Eggplant Parmesan
- August 12, 2014
- 11:00 am
YIELD 8 servings
3 medium eggplants, peeled, cut lengthwise into 1/2-inch slices (about 6 slices per eggplant)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 tablespoon dried Italian herb mix
1 teaspoon coarse salt
Freshly ground black pepper
8 ounces sliced provolone cheese
1 cup shredded parmesan or Asiago cheese
5 cups favorite marinara sauce
8 fresh basil leaves, whole
Nonstick cooking spray
1. In a small mixing bowl, toss grape tomatoes with 1 tablespoon olive oil, salt, pepper and sugar.
2. Layer tomato mixture, bell peppers, mozzarella, basil and garlic into 4 (1-cup) glass canning jars. Sprinkle balsamic vinegar over layers. Pour olive oil into jars to cover tomatoes.
3. Let stand at least 30 minutes so flavors will intensify. Serve or refrigerate up to 1 week. Makes 2 pints.
Per serving: 339 Calories, 21g Fat, 27mg Cholesterol, 1415mg Sodium, 25.5g Carbohydrate, 9.5g Fiber, 14.5g Protein
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