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Top of the Stove Eggplant

Francis.Rafael's picture
  Eggplants 2 Medium, sliced (Skin Intact)
  Onion 1 Large, chopped
  Celery stalks 3 , sliced
  Parmesan cheese 3⁄4 Cup (12 tbs)
  Parsley 1⁄4 Cup (4 tbs) (Fresh Or Dried)
  Canned tomato sauce 16 Ounce

In 2" deep fry pan, place 1/4 inch slices of eggplant, (round or halves) to fit bottom and sides of pan.
Alternate with onion, celery, basil, oregano, parsley, cheese and last garlic.
Add another eggplant layer, etc.
Add tomato sauce with little water to fill top level of pan.
ADD parmesan cheese
Simmer slowly for 1 hour with tightly covered lid.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 720 Calories from Fat 194

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 12.9 g64.3%

Trans Fat 0 g

Cholesterol 51 mg17%

Sodium 3709.5 mg154.6%

Total Carbohydrates 103 g34.3%

Dietary Fiber 38.3 g153.3%

Sugars 51.9 g

Protein 45 g89.2%

Vitamin A 85.2% Vitamin C 156.5%

Calcium 115% Iron 48.6%

*Based on a 2000 Calorie diet

Top Of The Stove Eggplant Recipe