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Eggplant Parmigiana

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Ingredients
  Eggplant 1 , cut in 1/2 inch thick slice
  Eggs 2 , beaten
  Whole wheat flour 1⁄3 Cup (5.33 tbs)
  Oregano 1⁄4 Teaspoon, chopped
  Basil 1⁄4 Teaspoon, chopped
  Chervil 1⁄2 Teaspoon, chopped
  Parsley 1 Teaspoon, chopped
  Tomato sauce 2 Cup (32 tbs)
  Mozzarella cheese slice 8
  Olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350 °F (175 °C).
Dip eggplant slices in beaten egg.
Dredge with flour.
In a large frying pan, heat oil.
Lightly brown eggplant slices on both sides.
Season with salt and pepper.
Transfer eggplant slices to a greased pyrex dish.
Sprinkle with mixed herbs.
Pour in tomato sauce.
Top with cheese.
Cook in oven around 15 minutes or until cheese has melted and starts to brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Cheese

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3.95
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1738 Calories from Fat 1031

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 40.5 g202.3%

Trans Fat 0 g

Cholesterol 599.9 mg200%

Sodium 2009.2 mg83.7%

Total Carbohydrates 102 g33.8%

Dietary Fiber 25.4 g101.7%

Sugars 36.7 g

Protein 79 g157.8%

Vitamin A 107.5% Vitamin C 132.2%

Calcium 136.1% Iron 61.3%

*Based on a 2000 Calorie diet

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Eggplant Parmigiana Recipe