Eggplant Parmigiana on a Toasted Baguette

Eggplant Parmigiana on a Toasted Baguette

recipe by

410
calories
10
ingredients
4
servings
49

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Ingredients

1/4 cup extra-virgin olive oil plus more for baking sheet and bread
2 eggplant large, about 2 pounds
salt and pepper
2 cups tomato sauce homemade or store bought
1 bunch fresh basil leaves 10-15, chiffonade
1/2 lb fresh mozzarella sliced 1/8-inch thick
1/3 cup parmigiano reggiano cheese freshly grated
1/4 cup bread crumb fresh lightly toasted under broiler
1/2 tsp garlic powder

Nutrition Facts

410
calories
28
g fat
11
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 11
SmartPoints: 15