Baked Potato with Eggplant Parmigiana Topping

Baked Potato with Eggplant Parmigiana Topping

Source:
Bob McGirr
Playa
Los Angeles, CA

Yield: 100 servings
Calories: 125.2
Sodium: 165 mg
Fat: 7 g
Protein: 7.6 g
Cholesterol: 2 mg

Ingredients:

Directions:

  1. Saute eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning.
  2. Continue cooking for 5 minutes.
  3. Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld.
  4. Serve each baked Idaho Potato with 2 oz. of topping (1/4 c ladle).
  5. Garnish with Parmesan cheese.