You are here

Baked Eggplant Parmesan

Western.Chefs's picture
Ingredients
  Eggplants 2 Medium, unpeeled and sliced 1 1/2-inch thick
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Canned tomato sauce/Marinara sauce 2 Cup (32 tbs)
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Fresh bread crumbs 1⁄2 Cup (8 tbs) (Use 1 Slice)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced parsley 1 Tablespoon
Directions

1. Preheat the broiler. Sprinkle the eggplant with the pepper and salt and arrange in a single layer on a baking sheet.
2. In a small cup, stir together the oil and garlic. Using a pastry brush, coat the eggplant slices with the oil-garlic mixture. Broil, A inches from the heat, for 5 minutes on each side or until soft.
3. Turn the oven to 375°F. In a shallow 13" x 9" x 3" baking dish, layer 73 of the eggplant slices, 1/3 of the Marinara Sauce, and 1/3 of the mozzarella cheese; repeat 2 times. Sprinkle with the bread crumbs and Parmesan cheese and bake for 30 minutes or until bubbly. serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
4.141665
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 278 Calories from Fat 148

% Daily Value*

Total Fat 17 g26%

Saturated Fat 6.3 g31.3%

Trans Fat 0 g

Cholesterol 29.3 mg9.8%

Sodium 1104.8 mg46%

Total Carbohydrates 22 g7.5%

Dietary Fiber 8.3 g33.1%

Sugars 10 g

Protein 13 g26.9%

Vitamin A 22.4% Vitamin C 30.5%

Calcium 28.2% Iron 14.3%

*Based on a 2000 Calorie diet

0 Comments

Baked Eggplant Parmesan Recipe