Passover Eggplant Parmesan

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* Exported from MasterCook *

 

Passover Eggplant Parmesan

 

Recipe By :Barbara Pollack

Serving Size : 6 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant

1 cup spaghetti sauce -- *see Note

1 pound mozzarella cheese

3 ounces parmesan cheese

1/4 ounce almond powder

 

Slice eggplant. Microwave until soft. 3-9 minutes.

 

Spread a thin layer of tomato sauce on bottom of casserole. Spread 1/2 of

the eggplant slices over pan, first dipping them in the sauce and laying

them dipped-side-up. Sprinkle with almond powder. Cover with 1/2

mozzarella. Spread remaining slices, sprinkle with almond powder, and

spread a thin film of sauce over each and

cover with remaining mozzarella. Sprinkle with parmesan and microwave until

hot and cheese is melted.

 

 

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Per serving: 374 Calories (kcal); 26g Total Fat; (61% calories from fat);

24g Protein; 13g Carbohydrate; 79mg Cholesterol; 786mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

NOTES : *If using plain tomato sauce, mix in garlic, basil, Italian

seasoning to taste.

 

 

Nutr. Assoc. : 0 0 0 0 0