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    You are in: Home / Recipes / Grilled (Then Baked) Eggplant Parmesan Recipe
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    Grilled (Then Baked) Eggplant Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    nickfo's Note:

    An awesome, healthy way to make Eggplant Parmesan without having to fry anything.

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    Units: US | Metric


    1. 1
      Turn a grill on high. Slice the eggplant into quarter inch pieces (about 20 pieces. It's your preference if skin is left on or off.) Brush eggplant with olive oil. Season with salt. Grill eggplant pieces about 7 minutes per side or until nicely charred and tender.
    2. 2
      In a saucepan heat tomato sauces until bubbly.
    3. 3
      Preheat oven to 400 degrees F. In a 9x13-inch pan, layer the sauce, eggplant pieces, cheeses, and breadcrumb in this order: 1/3 sauce, 1/2 eggplant, 1/3 sauce, 1/2 mozzarella cheese, breadcrumbs, the rest of the eggplant, the rest of the sauce, the rest of the mozzarella, and all of the parmesan cheese. Add pepper to taste.
    4. 4
      Bake uncovered for about 30 minutes or until the sauce and cheese slightly bubble. Remove from heat and let stand for 5 minutes. Enjoy with a side of delicious garlic bread!

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    Ratings & Reviews:

    • on June 01, 2013


      I used homemade primavera sauce, and fresh mozzarella. I also topped each one with a fresh basil leaf. Got rave reviews from my dinner guests.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled (Then Baked) Eggplant Parmesan

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.9
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 4.5 g
    Cholesterol 25.8 mg
    Sodium 715.3 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 6.4 g
    Sugars 7.2 g
    Protein 11.0 g

    The following items or measurements are not included:

    garden vegetable spaghetti sauce

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