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Add a photoA veggie dish that transforms into something delicious and kid friendly.
Ingredientes
- 2 eggplants
- 1/4 cupolive oil
- 1/2 cupromano cheese
- 1 cup shredded mozzarella cheese
- 8 -9 basil leaves
- 2 cups marinara sauce
- 16 ouncesfresh mozzarella cheese
Direcciones
- Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
- Salt both sides and lay on a tray for 1/2 hour.
- Rinse slices and pat dry.
- Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
- Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
- Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
- Evenly distribute the romano and shredded mozzarella over the pieces.
- Top each piece with 1/4 cup of Marinara.
- Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
- Place one large (or two small) basil leaves on top of the mozzarella.
- Spray a piece of foil, and place over the tray.
- Bake covered at 350 degrees for 20 minutes.
- Uncover and bake another 15 - 20 minutes.
- To serve, stack two eggplant slices on a plate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1371g | |
| Calories 967 | |
| Calories from Fat 340 | 35% |
| Total Fat 37.89g | 47% |
| Saturated Fat 16.12g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 2719mg | 113% |
| Potassium 3446mg | 98% |
| Total Carbs 117.42g | 31% |
| Dietary Fiber 38.6g | 129% |
| Sugars 63.56g | 42% |
| Protein 46.06g | 74% |
