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Eggplant Parmesan Recipe
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Sliced mozzarella cheese/Sliced monterey jack cheese||6 Ounce|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Marinara sauce||15 Ounce (1 Jar)|
Serving size: Complete recipe
Calories 2257 Calories from Fat 1664
% Daily Value*
Total Fat 189 g290.2%
Saturated Fat 59.2 g296.2%
Trans Fat 0 g
Cholesterol 244.2 mg
Sodium 3491.6 mg145.5%
Total Carbohydrates 56 g18.5%
Dietary Fiber 17.9 g71.6%
Sugars 19 g
Protein 90 g179.6%
Vitamin A 40.9% Vitamin C 17.8%
Calcium 234.7% Iron 28.8%
*Based on a 2000 Calorie diet
In small bowl, combine oil, oregano, rosemary and garlic powder.
Brush sides of eggplant with oil baste.
Cut mozzarella cheese into slices to fit eggplant slices.
Grill eggplant, on covered grill, over medium-hot with Mesquite charcoal briquets 5 minutes, turning often and brushing with baste.
Arrange cheese slices on eggplant; spoon Parmesan cheese over each.
Grill until cheese melts.
Heat marinara sauce in small saucepan on edge of grill.
Spoon hot sauce over eggplant slices before serving.