RecipesMagazine

Eggplant Parmigiana

Eggplant Parmigiana
The recipe Eggplant Parmigianan is ready in around 20 minutes and is definitely an outstanding gluten free and primal option for lovers of Mediterranean food. This recipe makes 2 servings with 148 calories, 4g of protein, and 8g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up plum tomatoes, parmesan, olive oil, and a few other things to make it today.

Instructions

1
Preheat oven to 300 degrees F.
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OvenOven
2
Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside.
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EggplantEggplant
3
Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic.
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TomatoTomato
GarlicGarlic
4
In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes.
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EggplantEggplant
GarlicGarlic
Cooking OilCooking Oil
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Frying PanFrying Pan
5
Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers.
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EggplantEggplant
TomatoTomato
CapersCapers
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BowlBowl
6
Mix until combined.
7
In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture.
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EggplantEggplant
TomatoTomato
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Baking PanBaking Pan
8
Sprinkle with Parmesan.
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ParmesanParmesan
9
Place baking dish in the oven and cook for 10 minutes.
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Baking PanBaking Pan
OvenOven
10
Remove from the oven and garnish with fresh basil.
Ingredients you will need
Fresh BasilFresh Basil
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OvenOven
DifficultyNormal
Ready In20 m.
Servings2
Health Score34
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten FreePrimal
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