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Recipe
Boston Eggplant Parmesan Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1963g | |
| Calories 1410 | |
| Calories from Fat 693 | 49% |
| Total Fat 79.03g | 99% |
| Saturated Fat 45.22g | 181% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 6961mg | 290% |
| Potassium 4920mg | 141% |
| Total Carbs 97.04g | 26% |
| Dietary Fiber 37.7g | 126% |
| Sugars 59.11g | 39% |
| Protein 94.67g | 151% |
Ingredients Convert Measures
- 1 lg. eggplant
- 12 ounce. Mozzarella cheese slices
- 2 (15 ounce.) cans tomato sauce
- Grated Parmesan cheese
- Italian bread crumbs
Directions
- Peel eggplant and slice thin. Dip in egg and Italian bread crumbs. Brown lightly on both sides; drain. Put tomato sauce for first layer into a 9 inch square Pyrex dish. Layer eggplant, Mozzarella cheese, tomato sauce, grated Parmesan cheese. Repeat layering beginning with tomato sauce. Bake at 350 degrees for 1 1/2 hrs, covered. Serves 4-5.
