Eggplant Parmigiana

2 hours Prep: 20 minutes Cook: 1 hours

568 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	small	eggplants	unpeeled, cut up
2	large	eggs	lightly beaten
1 1/2	cups	bread crumbs
1/2	teaspoon	salt
1/8	teaspoon	black pepper
1	each	garlic cloves	peeled and halved
3/4	cup	olive oil
20	ounces	tomatoes, canned
1/3	cup	tomato paste
2	tablespoons	basil	minced
1	teaspoon	salt
1/8	teaspoon	black pepper
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	pound	mozzarella cheese

Directions

DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper.

Refrigerate 20 minutes. In a large saucepan, sauté garlic in 2 tablespoons oil for 1-2 minutes.

Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.

Cover and simmer 30 minutes.

Preheat oven to 350 degrees F.

Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels.

Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.

End with mozzarella on top.

Bake, uncovered, for 30 minutes.

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Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 568 65% of calories from fat

	% Daily Value*
Total Fat 41.0g	63%
Saturated Fat 11.0g	57%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 1458mg	61%
Total Carbohydrate 29.0g	10%
Dietary Fiber 3.0g	12%
Sugars 7.0g
Protein 23.0g	46%

Vitamin A	15%		Vitamin C	22%
Calcium	58%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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