You are here

Eggplant Parmigiana

fast.cook's picture
Ingredients
  Eggplant 1 Large
  Tomatoes 6 Large, cored and peeled
  Whole milk mozzarella 1 Pound, thinly sliced
Directions

1. Preheat the oven to 400 degrees.
2. Peel the eggplant and slice crosswise into paper-thin slices. Blend or process the tomatoes in the container of an electric blender or food processor until smooth.
3. Butter a large casserole or baking dish and make alternate layers of eggplant, mozzarella, and tomato puree, making the top layer cheese. Bake for 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

Rate It

Your rating: None
4.09706
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1667 Calories from Fat 917

% Daily Value*

Total Fat 104 g160.7%

Saturated Fat 60.1 g300.6%

Trans Fat 0 g

Cholesterol 358.3 mg119.4%

Sodium 2908.3 mg121.2%

Total Carbohydrates 79 g26.4%

Dietary Fiber 28.7 g114.7%

Sugars 44.2 g

Protein 115 g229.6%

Vitamin A 245.7% Vitamin C 247.9%

Calcium 244.1% Iron 33.6%

*Based on a 2000 Calorie diet

0 Comments

Eggplant Parmigiana Recipe