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Deconstructed Eggplant Parmesan with Italiano Pronto
All the flavors of eggplant parmesan deconstructed into stuffed eggplant boats with Italiano Pronto — faster to make and perfect for a dinner party.
Ingredients
- 2¼ tsp Italiano Pronto
- 1 Japanese eggplant (larger rather than smaller)
- 1 cup Roma tomatoes, seeded and diced
- ¼ cup onion, diced
- 2 Tbsp Italian parsley
- 2 tsp capers, drained and rinsed
- ½ cup parmesan cheese, freshly grated
- 2 Tbsp olive oil
Directions
- Preheat oven to 400°F.
- Cut eggplant in half lengthwise and carefully hollow out each half to create boats. Dice the scooped-out flesh.
- In a bowl, combine diced eggplant, tomatoes, onion, parsley, capers, and Italiano Pronto. Mix with olive oil.
- Place the eggplant boats in a baking dish or on a parchment-lined sheet pan. Fill with the mixture and top generously with parmesan cheese.
- Bake for about 25 minutes until the eggplant is tender and the cheese is golden.
Tips
- These also work great as finger food for dinner parties or social events.
Tip: This recipe features Italiano Pronto, but feel free to experiment with any of our 8 seasoning blends for your own twist.
Nutrition
Estimated per serving · values are approximate.
Nutrition Facts
2 servings per recipe
Serving size1/2 of recipe
Amount per serving
Calories
280
% Daily Value*
Total Fat 20g26%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 15mg5%
Sodium 520mg23%
Total Carbohydrate 16g6%
Dietary Fiber 6g21%
Total Sugars 8g
Includes 0g Added Sugars0%
Protein 11g
Vitamin D 0.1mcg1%
Calcium 280mg22%
Iron 1.2mg7%
Potassium 550mg12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
At a glance
Calories280
Protein11g
Carbs16g
Fat20g
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