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Eggplant Parmigiano

Veg.Magic's picture
  Eggplants 2
  Tomato sauce 1 Cup (16 tbs)
  Sweet basil 1 Tablespoon (Dry Or Fresh)
  Oil 1 Tablespoon (Adjust as required)

Wash eggplant.
Remove stem and slice about 3/8 inch thick, lengthwise.
Drop into salted boiling water for about 5 minutes.
Drain well and fry on both sides in oil.
Arrange in layers in baking dish as follows: sauce, eggplant, cheese, basil until all are used up.
Top with sauce and cheese.
Cover and bake for 15 minutes in 350°F.
oven or until sauce begins to boil.
Can be served hot or cold.
Delicious on spaghetti, adding more sauce for serving.

Recipe Summary


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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 405 Calories from Fat 149

% Daily Value*

Total Fat 17 g26%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 41 mg1.7%

Total Carbohydrates 62 g20.5%

Dietary Fiber 27.6 g110.5%

Sugars 29 g

Protein 11 g21.3%

Vitamin A 45.1% Vitamin C 82.6%

Calcium 12.3% Iron 22.2%

*Based on a 2000 Calorie diet


Eggplant Parmigiano Recipe