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Eggplant Parmesan With Bread Crumb

Western.Chefs's picture
  Canned tomatoes in tomato puree 16 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Salad oil 2 Tablespoon
  Sugar 1 Teaspoon
  Basil 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Mozzarella cheese 16 Ounce, shredded (1 Package)
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Eggplants 1 Medium

1. In 2-quart casserole or bowl, place tomatoes with their liquid; with spoon, break tomatoes into small pieces. Stir in tomato sauce, salad oil, sugar, basil, and oregano leaves; cover with casserole lid or large plate. Cook at high (100% power) 14 minutes, stirring after 7 minutes, until sauce thickens slightly.
2. Meanwhile, combine mozzarella, bread crumbs, and Parmesan. Cut eggplant crosswise into 1/4-inch-thick slices.
3. In 2 1/2- to 3-quart casserole, spoon 1/2 cup tomato mixture onto bottom of casserole. Cover mixture with one-third of eggplant slices, then one-third of remaining tomato mixture; sprinkle with one-third of cheese mixture. Repeat eggplant, tomato mixture, and cheese-mixture layers twice.
4. Cover with casserole lid or inverted large plate. Cook at medium high (70% power) 25 minutes or until eggplant is tender when pierced with a fork, rotating casserole one-quarter turn every 10 minutes.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2120 Calories from Fat 1251

% Daily Value*

Total Fat 142 g218.8%

Saturated Fat 66.8 g333.9%

Trans Fat 0.5 g

Cholesterol 385.8 mg128.6%

Sodium 4387.6 mg182.8%

Total Carbohydrates 88 g29.2%

Dietary Fiber 19.9 g79.7%

Sugars 43 g

Protein 125 g249.7%

Vitamin A 153.5% Vitamin C 123.5%

Calcium 289.9% Iron 32.2%

*Based on a 2000 Calorie diet

Eggplant Parmesan With Bread Crumb Recipe