Eggplant Parmesan

60 minutes Prep: 20 minutes Cook: 40 minutes

394 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	large	eggplant	peeled, sliced 1/2 inch
2/3	cup	flour, all-purpose
2	large	eggs	eaten
2/3	cup	bread crumbs	fine
1	x	olive oil	for frying
3	cups	tomato sauce
1	pound	mozzarella cheese
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs.

Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork.

Drain on paper towels.

In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom.

Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan.

Continue repeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top.

Bake in 350 degree F oven for 40 minutes, making sure that cheese on top is melted and browned nicely.

You can use the broiler for browning during the last few minutes, but don't over do it.

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Nutrition Facts

Serving Size 249g

Amount per Serving

Calories 394 39% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 10.0g	49%
Trans Fat 0.0g
Cholesterol 126mg	42%
Sodium 721mg	30%
Total Carbohydrate 31.0g	10%
Dietary Fiber 3.0g	11%
Sugars 7.0g
Protein 28.0g	57%