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Parmesan Baked Eggplant

Ingredients
  Eggplant 1 Medium
  Sesame oil 3 Teaspoon, mixed with safflower oil
  Safflower oil 3 Teaspoon
  Grated parmesan cheese 14 Teaspoon
  Onion powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
Directions

Peel eggplant.
Cut crosswise into 1/2-inch slices.
Combine oils, 1/4 cup of the Parmesan cheese, and the onion powder, salt, and lemon juice.
Dip eggplant into mixture, coating both sides.
Place in a lightly greased ovenproof casserole.
Bake at 400° 12-15 minutes, or until tender, turning once.
Sprinkle the remaining 1-2 tablespoons Parmesan cheese on top.
Place under broiler until cheese is lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 610 Calories from Fat 363

% Daily Value*

Total Fat 41 g63.8%

Saturated Fat 14.9 g74.6%

Trans Fat 0 g

Cholesterol 61.6 mg20.5%

Sodium 2049 mg85.4%

Total Carbohydrates 32 g10.5%

Dietary Fiber 12.1 g48.5%

Sugars 10.3 g

Protein 33 g66.6%

Vitamin A 8.2% Vitamin C 17.6%

Calcium 83.4% Iron 12.8%

*Based on a 2000 Calorie diet

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Parmesan Baked Eggplant Recipe