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Eggplant Parmesan (Parmigiana)

 
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Enjoy the summer with this scrumptious dish made with a zesty tomato sauce and lots of ooey gooey mozzarella cheese.

Yield

6

servings

Prep

10

min

Cook

60

min

Ready

75

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 large eggplant
peeled,sliced 1/4 to 1/2 inch thick
*
cups all-purpose flour
2 large eggs
beaten
cups bread crumbs
fine, seasoned
3 cups tomato sauce
1 pound mozzarella cheese
½ cup Parmesan cheese
grated fresh if you can get it

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, dpoon 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 reapeating 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℉ (180℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 39439% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 721mg 30%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 57g
Vitamin A 18% Vitamin C 27%
Calcium 73% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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