Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Baked Eggplant Parmesan Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 953g | |
| Calories 1514 | |
| Calories from Fat 828 | 55% |
| Total Fat 93.91g | 117% |
| Saturated Fat 24.78g | 99% |
| Trans Fat 1.41g | |
| Cholesterol 112mg | 37% |
| Sodium 5679mg | 237% |
| Potassium 2439mg | 70% |
| Total Carbs 117.44g | 31% |
| Dietary Fiber 14.5g | 48% |
| Sugars 34.92g | 23% |
| Protein 57.62g | 92% |
Ingredients Convert Measures
- 1 lrg eggplant
- 1/4 c. grated Parmesan
- 1/4 lb mozzarella cheese, sliced
- 1 x egg, lightly beaten
- 1 c. bread crumbs
- 1 x garlic clove, chopped
- 1/4 c. vegetable oil
- 2 Tbsp. lemon juice
- 1/4 tsp salt
- 2 1/2 c. tomato sauce
- 2 Tbsp. chopped parsley
- 1/4 tsp each: basil and oregano
Directions
- Pare eggplant and cut crosswise into 1/4 inch slices. Beat egg and lemon juice together. Dip eggplant slices in egg and lemon juice, then roll lightly in bread crumbs. Saute/fry garlic in oil for 5 min. Add in eggplant slices and saute/fry till golden. Remove eggplant and keep warm. Add in tomato sauce, parsley, basil, and salt to oil remaining in skillet; simmer for 15 min, stirring frequently. Arrange alternate layers of eggplant, Parmesan and mozzarella cheese and sauce in casserole. Top with mozzarella cheese. Bake in 350 oven for 30 min.
