Baked Eggplant Parm

Baked Eggplant Parm

recipe by

460
calories
10
ingredients
6
servings
3.544

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Ingredients

1/2 cup olive oil
3 lbs eggplant about 4 Japanese eggplants; I prefer Japanese eggplant to Italian because they have a thinner skin and have never let me down with their sweet flavor and silky texture.
28 ozs crushed tomatoes cans
2 tbsps sugar
3 tbsps fresh basil chopped
5 tsps minced garlic about 5 cloves, reserve 2 for topping
1 cup parmigiano grated

Nutrition Facts

460
calories
31
g fat
9
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 12
SmartPoints: 16