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Cheesy Eggplant Parmigiana

 
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Cheesy Eggplant Parmigiana recipe

Yield

6

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 56865% of calories 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?

 

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