Stuffed Eggplant Parmesan
yield: 4
total time: 40 minutes
Ingredients
- 15 ounces diced tomatoes 450 g
- 2 tablespoons tomato paste 30 g
- 2 cloves garlic minced
- 1 teaspoon dried oregano each dried parsley
- 1/4 teaspoon salt
- 2 eggplants small
- 1/2 cup shredded mozzarella 50 g
- 1/4 cup grated Parmesan 25 g
- 1/4 cup panko breadcrumbs 15 g
Nutrition
- Calories : 170 calories
- Carbohydrate : 25 grams
- Cholesterol : 15 milligrams
- Fat : 5 grams
- Fiber : 10 grams
- Protein : 10 grams
- SaturatedFat : 3 grams
- Sodium : 410 milligrams
- Sugar : 10 grams
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