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Recipe
Sesame Eggplant Parmesan Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2386g | |
| Calories 3271 | |
| Calories from Fat 1063 | 32% |
| Total Fat 121.55g | 152% |
| Saturated Fat 67.05g | 268% |
| Trans Fat 0.0g | |
| Cholesterol 355mg | 118% |
| Sodium 6386mg | 266% |
| Potassium 4707mg | 134% |
| Total Carbs 383.85g | 102% |
| Dietary Fiber 55.0g | 183% |
| Sugars 45.11g | 30% |
| Protein 171.9g | 275% |
Ingredients Convert Measures
- 1 or possibly 2 med. eggplant, sliced 1/2 inch thick
- Oil as needed
- 2 c. canned tomatoes (1 - 28 ounce.) tomatoes, liquid removed
- 1/2 teaspoon salt
- 1 tbsp. minced parsley
- 1 bay leaf
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 2 whole cloves garlic, crushed
- 2 tbsp. onion, grated
- 2 tbsp. green pepper, grated
- 2 tbsp. carrot, grated
- 2 c. Parmesan cheese, grated
- 1/2 pound Mozzarella cheese, sliced thinly
- 2 c. raw brown rice, cooked
Directions
- Saute/fry the eggplant slice in oil over high heat till browned slightly, drain on paper towels, and set aside. Combine tomatoes, seasoning and grated vegetables in a skillet, cover and simmer 15 min. Remove bay leaves, add in Parmesan cheese, sesame meal, and blend well. Place a layer of eggplant in a oiled, shallow 2 qt baking dish. Cover with half the Mozzarella cheese. Repeat layers and bake at 350 degrees about 30 min till cheese melted and began to brown. Serves over cooked rice. Makes 8 servings.
