Eggplant Parmigiana
Eggplant Parmigiana is a simple to prepare weeknight dish that the whole family will love. Eggplant slices are given a cheesy crumb coating, then shallow fried and topped with tomato pasta sauce and cheese. Baked until hot and bubbling, this fabulous dish is best served with a side salad or some steamed mixed vegetables - give it a go!
Ingredients
| Eggplant | 2 Large , sliced as shown in the video | |
| Dry breadcrumbs | 3/4 Cup (12 tbs) | |
| Finely grated parmesan cheese | 1 Cup (16 tbs) | |
| Mixed dried italian herbs | 2 Teaspoon | |
| Eggs | 2 , lightly beaten with 2 tablespoons of water | |
| Tomato pasta sauce | 1000 Gram (2 x 500g Jars) | |
| Grated mozzarella cheese | 2 Cup (32 tbs) | |
| Fresh basil leaves | 1 Tablespoon (to garnish) | |
| Olive oil | 4 Tablespoon (for frying) | |
| Freshly cracked black pepper | To Taste |
Directions
GETTING READY:
Preheat oven to 360°F.
MAKING:
In a bowl combine breadcrumbs, herbs, parmesan cheese, pepper and mix well.
Dip eggplant slice in egg mixture and breadcrumb mixture one after another.
Repeat the same process with all slices.
Heat a frying pan with oil and place eggplant slices in it.
Fry until golden brown. Drain excess oil using paper towels.
Pour half jar of sauce into greased baking dish and place few egg plant slices over it.
Top with cheese and repeat layering in same way until ingredients are over.
Pop into oven and bake for 20-25 minutes.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 463Calories from Fat 254
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 1087 mg45.29%
Total Carbohydrates 29 g9.7%
Dietary Fiber 8 g32%
Sugars 8 g
Protein 23 g46%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
