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Eggplant Parmigiana (Prodigy)

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Recipe

 

Yield

6 servings

Prep

60 min

Cook

30 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 small eggplant
unpeeled, cut into 1/4in rounds
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2 large eggs
lightly beaten
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1 ½ cups bread crumbs
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½ teaspoon salt
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teaspoon black pepper
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1 cloves garlic
peeled and halved
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¾ cup olive oil
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20 ounces tomatoes, canned
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cup tomato paste
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2 tablespoons basil
minced
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1 teaspoon salt
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teaspoon black pepper
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1 cup Parmesan cheese
grated
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½ pound mozzarella cheese
thinly sliced
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Ingredients

Amount Measure Ingredient Features
2 small eggplant
unpeeled, cut into 1/4in rounds
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2 large eggs
lightly beaten
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355 ml bread crumbs
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2.5 ml salt
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0.6 ml black pepper
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1 cloves garlic
peeled and halved
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177 ml olive oil
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578 ml/g tomatoes, canned
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79 ml tomato paste
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3E+1 ml basil
minced
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5 ml salt
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0.6 ml black pepper
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237 ml Parmesan cheese
grated
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226.8 g mozzarella cheese
thinly sliced
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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

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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?
 

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