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Eggplant Parmesan (Pines of Rome)

 

19

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

2 pounds eggplant
unpeeled, sliced 1/2 inch thick
4 large eggs
beaten
¾ cup all-purpose flour
up to 1 cup
1 x soya oil
for frying
*
1 pound mozzarella cheese
thinly sliced
For the sauce
4 cloves garlic
minced
2 tablespoons olive oil
28 ounces tomatoes
whole, canned
2 tablespoons parsley leaves
chopped, fresh
1 x salt and black pepper
*
1 each bay leaves
*
For the eggplant
1 x Parmesan cheese
grated, optional
*

Directions

Dip the eggplant slices in the egg, then in the flour.

Pour enough soybean oil into a large frying pan to come an inch up the side.

Fry the eggplant slices for about 3 minutes on each side.

Drain.

In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese.

Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.

Bake for about 5 minutes in a 500-degree oven.

To make the sauce, sauté the garlic in the olive oil.

When it starts to turn golden, add the tomatoes with their juice.

Break each tomato in half with a knife.

Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf.

Let boil for another 2 minutes.

Remove from the heat and allow to stand for 5 minutes.

Slice the baked eggplant into squares.

Place on plates and top with ladles of the sauce.

Top with grated Parmesan, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 29846% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 394mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 41g
Vitamin A 23% Vitamin C 24%
Calcium 49% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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