Eggplant Parmesan
Prep:
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Cook:
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Ingredients
2 medium eggplant
2 large tomatoes
2 red peppers
3 cloves garlic
4 ounces Havarti cheese
4 ounces Monterey Jack cheese
¼ cup extra virgin olive oil
salt to taste
pepper to taste
No items found.
2 medium eggplant
2 large tomatoes
2 red peppers
3 cloves garlic
113 grams Havarti cheese
113 grams Monterey Jack cheese
59 ml extra virgin olive oil
salt to taste
pepper to taste
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to 375°F (190°C).
- In a large lasagna pan, place eggplant cut in lengthwise slices 1/4" or 1/2" thick. Peel if skin is too thick or hard.
- Brush them with some of the olive oil.
- In another pan add tomatoes (cut in wedges), peppers (cut in strips), and crushed garlic and add salt and pepper to taste.
- Pour the remaining olive oil over the tomatoes & peppers.
- Put both pans into a 375°F (190°C) oven.
- Roast eggplant until tender.
- Roast tomatoes and peppers approximately 30 minutes.
- When everything is tender, put the tomatoes, peppers, and garlic on top of eggplant.
- Sprinkle with some parmesan cheese, and the grated Havarti and Jack cheeses.
- Return pan to oven and bake until cheese melts - about 15 minutes.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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