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Recipe
Eggplant Parmesan Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 791g | |
| Calories 1111 | |
| Calories from Fat 617 | 56% |
| Total Fat 69.78g | 87% |
| Saturated Fat 35.29g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 676mg | 225% |
| Sodium 2644mg | 110% |
| Potassium 1748mg | 50% |
| Total Carbs 47.39g | 13% |
| Dietary Fiber 8.6g | 29% |
| Sugars 29.03g | 19% |
| Protein 75.39g | 121% |
Ingredients Convert Measures
- 1 large eggplant
- 10-12 medium sized mushrooms (sliced)
- pasta sauce (no added vegetables; plain)
- 1/2 pound mozzarella cheese (shredded)
- Italian bread crumbs
- vegetable oil
- 3 Large eggs
- salt (optional)
Directions
- Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; do not eat.
- Beat the Large eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
- Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, the crumbs will get sticky and chunky.
- Add in oil to a medium fry pan, but just sufficient to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Do not overcook; just let them get crispy on the outside. Add in oil as necessary; do not let the pan dry out or possibly burn.
- Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add in the sliced mushrooms and a couple hand fulls of cheese. Add in another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 min (oven temps vary). Add in another couple hand fulls of cheese and bake uncovered for about 8-10 min .
