Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cheesy Eggplant Parmigiana

Half starEmpty starEmpty starEmpty starEmpty star

Your rating

Cheesy Eggplant Parmigiana

Cheesy Eggplant Parmigiana recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 small eggplant
unpeeled, cut up
* Camera
2 large eggs
lightly beaten
Camera
1 ½ cups bread crumbs
Camera
½ teaspoon salt
Camera
teaspoon black pepper
Camera
1 each garlic cloves
peeled and halved
Camera
¾ cup olive oil
Camera
20 ounces tomatoes, canned
Camera
cup tomato paste
Camera
2 tablespoons basil
minced
Camera
1 teaspoon salt
Camera
teaspoon black pepper
Camera
1 cup Parmesan cheese
grated
Camera
½ pound mozzarella cheese
Camera

Ingredients

Amount Measure Ingredient Features
2 small eggplant
unpeeled, cut up
* Camera
2 large eggs
lightly beaten
Camera
355 ml bread crumbs
Camera
2.5 ml salt
Camera
0.6 ml black pepper
Camera
1 each garlic cloves
peeled and halved
Camera
177 ml olive oil
Camera
578 ml/g tomatoes, canned
Camera
79 ml tomato paste
Camera
3E+1 ml basil
minced
Camera
5 ml salt
Camera
0.6 ml black pepper
Camera
237 ml Parmesan cheese
grated
Camera
226.8 g mozzarella cheese
Camera

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 to 2 minutes.

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

Cover and simmer 30 minutes.

Preheat oven to 350℉ (180℃).

Brown eggplant in ¼ 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 56865% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 1458mg 61%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 46g
Vitamin A 15% Vitamin C 22%
Calcium 58% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe