Windfury 42 Posted December 31, 2012 I made this for lunch today and it was quite tasty. I got this from the "Band Friendly Recipes" website. Enjoy! Broiled Eggplant Parmesan 1 15oz can diced Italian tomatoes 2 medium eggplants salt and pepper 6 oz part-skim mozzarella, shredded 1/4 cup grated Parmesan 1/3 cup Italian- seasoned bread crumbs Preheat broiler to high; place a rack about 8 inches from heat source. Line a baking sheet with foil and mist with cooking spray. Drain tomatoes and puree in a blender or food processor. Set aside. Slice eggplant into 1/3 inch thick slices. Mist both sides of eggplant slices with cooking spray and sprinkle salt and pepper. Broil eggplant until golden brown, turning once, 10- 12 minutes total. Remove baking sheet from oven. Spoon on some Tomato puree, sprinkle with both cheeses, and top with bread crumbs. Place back into oven and broil until cheese is melted and bread crumbs are toasted, 1- 2 minutes. Serve immediately 266 calories, 11 g. fat and 18 g. Protein Note: This makes a ton. Two eggplants is a lot. I split the recipe except for the can of tomatoes. Plus, the skins of the egg plant were a little hard to eat. Next time, I think I might peel the skin off before cooking. 5 PattyGirl66, Maddysgram, 27852413 and 2 others reacted to this Share this post Link to post Share on other sites
PattyGirl66 1,243 Posted December 31, 2012 I LOVE eggplant! Thanks for sharing, will deff try.... Share this post Link to post Share on other sites
Maddysgram 6,159 Posted December 31, 2012 Looks yummy, I'll have to try it. Thanks for sharing. Happy New Year! 1 hely88 reacted to this Share this post Link to post Share on other sites
juanyjoanna 0 Posted January 29, 2013 I made this for lunch today and it was quite tasty. I got this from the "Band Friendly Recipes" website. Enjoy! Broiled Eggplant Parmesan 1 15oz can diced Italian tomatoes 2 medium eggplants salt and pepper 6 oz part-skim mozzarella' date=' shredded 1/4 cup grated Parmesan 1/3 cup Italian- seasoned bread crumbs Preheat broiler to high; place a rack about 8 inches from heat source. Line a baking sheet with foil and mist with cooking spray. Drain tomatoes and puree in a blender or food processor. Set aside. Slice eggplant into 1/3 inch thick slices. Mist both sides of eggplant slices with cooking spray and sprinkle salt and pepper. Broil eggplant until golden brown, turning once, 10- 12 minutes total. Remove baking sheet from oven. Spoon on some Tomato puree, sprinkle with both cheeses, and top with bread crumbs. Place back into oven and broil until cheese is melted and bread crumbs are toasted, 1- 2 minutes. Serve immediately 266 calories, 11 g. fat and 18 g. Protein Note: This makes a ton. Two eggplants is a lot. I split the recipe except for the can of tomatoes. Plus, the skins of the egg plant were a little hard to eat. Next time, I think I might peel the skin off before cooking.[/quote'] Share this post Link to post Share on other sites
