Baked Eggplant Parm

Baked Eggplant Parm

recipe by

460
calories
10
ingredients
6
servings
3.644

Click to save recipe for later!

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
Amount Per Serving (recipe is 6 servings)
Calories 460
Calories From Fat 280
% Daily Value*
Total Fat 31g
48%
Saturated Fat 10g
50%
Trans Fat g
Cholesterol 45mg
15%
Sodium 460mg
19%
Potassium 1010mg
29%
Total Carbohydrates 32g
11%
Dietary Fiber 10g
40%
Sugars 9g
Protein 18g
36%
Vitamin A
30%
Vitamin C
30%
Calcium
40%
Iron
10%

Weight Watchers Points

PointsPlus: 12
SmartPoints: 16