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| recipes:eggplant_parmesan_light [2023/11/06 15:24] – created jmarcos | recipes:eggplant_parmesan_light [2023/11/06 15:32] (current) – jmarcos | ||
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| - | {{ :recipes:blank_recipe_card.png?direct& | + | {{ :recipes:eggplant_parmesan_light.jpeg?250|}} |
| ====== Eggplant Parmesan Light ====== | ====== Eggplant Parmesan Light ====== | ||
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| * 1/2 cup freshly grated Parmesan cheese (1 ounce), divided | * 1/2 cup freshly grated Parmesan cheese (1 ounce), divided | ||
| * 1/4 cup slivered fresh basil leaves | * 1/4 cup slivered fresh basil leaves | ||
| - | * 2 1/2 cups [[Basic Tomato Sauce]] or prepared marinara sauce | + | * 2 1/2 cups [[Tomato Sauce Basic]] or prepared marinara sauce |
| * 3/4 cup grated part-skim mozzarella cheese (3 ounces) | * 3/4 cup grated part-skim mozzarella cheese (3 ounces) | ||
| * 1/2 teaspoon salt, or to taste | * 1/2 teaspoon salt, or to taste | ||
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| ====== Notes ====== | ====== Notes ====== | ||
| - To make ahead: Prepare through Step 4. Cover and refrigerate for up to 2 days. | - To make ahead: Prepare through Step 4. Cover and refrigerate for up to 2 days. | ||
| - | |||
| - | /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ | ||
| - | /* | ||
| - | ====== Nutrition ====== | ||
| - | |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes: | ||
| - | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | | ||
| - | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | | ||
| - | */ | ||
