Rich Eggplant Parmesan
|Eggplant||1 3⁄4 Pound (1 Medium)|
|White bread slice||1 , crumbed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Spaghetti sauce||2 Cup (32 tbs)|
|Shredded mozzarella cheese||8 Ounce (1.5 To 2 Cups)|
Set Power Select at HIGH.
Pierce skin of eggplant several times; arrange eggplant on paper towel on glass oven tray.
Heat 4 1/2 to 5 1/2 minutes or until eggplant is almost tender; let cool, then peel, if desired, and slice into 1/2-inch pieces.
Meanwhile, combine bread, parmesan cheese and butter.
In 1 1/2 -quart casserole dish, alternately layer spaghetti sauce, eggplant, crumb mixture and mozzarella cheese.
Set Power Select at HIGH for 10 1/2 to 1 1 1/2 minutes or until heated through.
Let STAND, covered, 5 minutes before serving.
Serving size: Complete recipe
Calories 1599 Calories from Fat 915
% Daily Value*
Total Fat 104 g159.7%
Saturated Fat 50.9 g254.5%
Trans Fat 0 g
Cholesterol 271.1 mg90.4%
Sodium 3900.8 mg162.5%
Total Carbohydrates 95 g31.7%
Dietary Fiber 39.6 g158.5%
Sugars 37.6 g
Protein 84 g168.1%
Vitamin A 113.8% Vitamin C 35.9%
Calcium 165.1% Iron 40.3%
*Based on a 2000 Calorie diet