Cheesy Eggplant Parmigiana
125
Cheesy Eggplant Parmigiana recipe
Ingredients
| 2 | small |
eggplant
unpeeled, cut up |
* |
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cups |
bread crumbs
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| 1 | each |
garlic cloves
peeled and halved |
|
| ¾ | cup |
olive oil
|
|
| 20 | ounces |
tomatoes, canned
|
|
| ⅓ | cup |
tomato paste
|
|
| 2 | tablespoons |
basil
minced |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | 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.
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?
