Eggplant Parmesan

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Pines Of Rome

Cheese

Eggplant Parmesan

To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes. Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired. Makes 8 servings. Nutrients per Serving: 388 Calories, 17 g Protein, 23 g Carbohydrate, 26 g Fat, 10 g Saturated Fat, 182 mg Cholesterol, 425 mg Sodium. [THE WASHINGTON POST; January 16, 1991]