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  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Seasoned salt 1 Teaspoon
  Seasoned pepper 1⁄2 Teaspoon
  Ground beef 1 Pound
  Ground veal 1⁄2 Pound
  Cooking oil 1 Cup (16 tbs)
  Eggplant 1 Medium
  All purpose flour 1⁄4 Cup (4 tbs)
  Canned tomato sauce with mushrooms 16 Ounce (Two 8 Ounce Cans)
  Water 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄4 Teaspoon, crushed
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Combine crumbs, milk, salt, and pepper.
Add beef and veal; mix well.
Shape into 8 patties.
Brown on both sides in a small amount of cooking oil.
Remove from skillet.
Peel eggplant; cut into eight thick slices.
Brush lightly with oil; coat with flour.
Brown eggplant slices in same skillet.
Arrange slices in a 13 x 9 x 2 inch baking pan; top each slice with a meat patty.
Combine tomato sauce, water, and oregano; pour over all.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 20 to 25 minutes.

Recipe Summary

Side Dish

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Average: 3.9 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4835 Calories from Fat 3730

% Daily Value*

Total Fat 419 g644%

Saturated Fat 98.9 g494.5%

Trans Fat 0 g

Cholesterol 568.4 mg189.5%

Sodium 3686 mg153.6%

Total Carbohydrates 114 g38.1%

Dietary Fiber 21.8 g87.2%

Sugars 22 g

Protein 163 g327%

Vitamin A 102.1% Vitamin C 52%

Calcium 99.4% Iron 58.7%

*Based on a 2000 Calorie diet

Party Eggplant Parmesan Recipe