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Eggplant With Two Cheeses

Global.Potpourri's picture
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Garlic salt 1⁄4 Teaspoon
  Eggplant 1 Medium, cut into 1/2 inch slices
  Tomato sauce 15 Ounce (1 Can)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Dried oregano leaves 1⁄2 Teaspoon
  Shredded mozzarella cheese 8 Ounce (2 Cups)

Heat oil in 12-inch skillet until hot.
Mix flour and garlic salt; coat eggplant with flour mixture.
Cook over medium heat, turning once, until golden brown.
Pour half the tomato sauce into ungreased oblong baking dish, 13 1/2 x 9 x 2 inches.
Add eggplant; sprinkle with Parmesan cheese.
Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese.
Cook uncovered in 325° oven until hot and bubbly, about 25 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1759 Calories from Fat 1046

% Daily Value*

Total Fat 119 g182.7%

Saturated Fat 44.8 g224.2%

Trans Fat 0 g

Cholesterol 215.8 mg71.9%

Sodium 2502.8 mg104.3%

Total Carbohydrates 97 g32.4%

Dietary Fiber 20.5 g81.9%

Sugars 33.4 g

Protein 80 g159.8%

Vitamin A 84.9% Vitamin C 107.8%

Calcium 174.4% Iron 49%

*Based on a 2000 Calorie diet

Eggplant With Two Cheeses Recipe