Name: Baked Eggplant Parmesan with Brown Rice
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 1¾ lb (800 g) eggplant, ends trimmed, skin on, sliced into ½-inch rounds; 1½ tbsp (20.3 g) olive oil, for the eggplant; ¼ tsp salt, for the eggplant (1.5 g); 1 tsp olive oil, for the onion (4.5 g); ½ cup (80 g) chopped onion; 1 tsp garlic powder (3.1 g); 2 tsp dried oregano leaves (2 g); 2 tsp dried basil leaves (1.4 g); 3 cups (720 g) no-salt-added canned whole tomatoes with their juice, crushed (most of one 28-ounce can); ¼ tsp salt, for the sauce (1.5 g); ½ tsp black pepper (1.2 g); 3 cups (90 g) packed baby spinach; 1¼ cups (107.5 g) shredded part-skim (reduced-fat) mozzarella; ¼ cup (25 g) grated Parmesan (for a vegetarian dish, use a parmesan-style cheese made with microbial rennet); 3 cups (606 g) cooked brown rice, cooked without salt, to serve

Ingredients

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1¾ lb eggplant, ends trimmed, skin on, sliced into ½-inch rounds
1½ tbsp olive oil, for the eggplant
¼ tsp salt, for the eggplant
1 tsp olive oil, for the onion
½ cup chopped onion
1 tsp garlic powder
2 tsp dried oregano leaves
2 tsp dried basil leaves
3 cups no-salt-added canned whole tomatoes with their juice, crushed (most of one 28-ounce can)
¼ tsp salt, for the sauce
½ tsp black pepper
3 cups packed baby spinach
1¼ cups shredded part-skim (reduced-fat) mozzarella
¼ cup grated Parmesan (for a vegetarian dish, use a parmesan-style cheese made with microbial rennet)
3 cups cooked brown rice, cooked without salt, to serve

Method

Nutrition

Estimated

Per piece with ½ cup of brown rice · serving size 1 of 6

Calories298

Total fat	10.4 g
Saturated fat	3.6 g
Sodium	423 mg
Total carbohydrate	42.5 g
Dietary fiber	8.8 g
Total sugars	9.1 g
Protein	11.2 g

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asharedpalate.com · asharedpalate.com/eggplant-parmesan