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Some guests had come home over a short notice and had to get something good out on table in 15 minutes. This was my quick appetizer. It is by no means a regular egg plant Parmesan, is easy to make and tastes good.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 3 servings
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Ingredientes
- 10 egg plant rounds (0.5 cm thick)
- 2 tbsp oil
- 1 tbsp Parmesan
- Salt to taste
- 1 tsp finely chopped fresh parsley/ coriander
Direcciones
- Heat 1tbsp oil in a non-stick pan, cook the egg plants on both sides at low heat (covered). Add 1 tbsp water if needed and let the eggplants get tender.Approximately 5 min
- When they are done. Take it out .
- Mix parsley and Parmesan together and sprinkle generously over the egg plants.
- Sprinkle salt evenly.
- Lightly grease a baking tray lined with aluminium foil
- Spread eggplants on it.
- Broil at high with the parmesan surface up, unless egg plants get a nice golden crust.
- Serve it with Chutney or sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 3 servings | |
| Calories 92 | |
| Calories from Fat 87 | 95% |
| Total Fat 9.87g | 12% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 2mg | 1% |
| Sodium 50mg | 2% |
| Potassium 5mg | 0% |
| Total Carbs 0.12g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 1.12g | 2% |
