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Stuffed Eggplant Parmesan

Martha Stewart
  • 0 minutes
  • Serves 8

INGREDIENTS

6

Eggplants, small

1 1/2 tbsp

Flat-leaf parsley, medium fresh

1 1/2 cups

Tomato sauce, Low-Fat

4 1/2 tbsp

All-purpose flour

1/8 tsp

Black pepper, freshly ground

1/8 tsp

Nutmeg, grated

1 1/2 tsp

Salt

1

Olive-oil cooking spray

1 1/2 tbsp

Butter, unsalted

3 tbsp

Parmesan cheese

1 1/2 cups

Skim milk