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Eggplant Parmigiana

  Eggplants 2 (Firm)
  All purpose flour 1⁄2 Cup (8 tbs)
  Eggs 2 , lightly beaten
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon (Polly O)
  Olive oil 1 Cup (16 tbs)
  Tomato sauce 4 Cup (64 tbs)
  Ricotta 1 Pound (Polly O)
  Dried parsley 1⁄4 Cup (4 tbs) (Polly O)
  Grated parmesan 1 Cup (16 tbs) (Polly O)
  Mozzarella 8 Ounce, thinly sliced (Polly O)

Cut eggplants into thin rounds.
Flour and dip slices in beaten eggs, seasoned with salt and pepper.
Saute slices in hot olive oil until golden brown on both sides.
Drain on absorbent paner.
Arrange a layer of eggplar in the bottom of an ove; proof 2-quart baking dish, cover with 1/3 tomato sauce.
Combine ricter eggs, and Parmesan cheese and mix the 1/2 ricotta mixture over tomato sauce peat these layers until eggplant is used.with, tomato sauce and top ozzarella.
Bake Hi Covered in a moderate oven (350 F.) 30 minutes, until cheese is lightly browned and filling oubbling hot.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4882 Calories from Fat 3312

% Daily Value*

Total Fat 375 g577.6%

Saturated Fat 122.6 g612.9%

Trans Fat 0 g

Cholesterol 943.3 mg314.4%

Sodium 4974.3 mg207.3%

Total Carbohydrates 201 g67%

Dietary Fiber 42.4 g169.8%

Sugars 72.7 g

Protein 190 g379.2%

Vitamin A 210.6% Vitamin C 248.9%

Calcium 383.3% Iron 142.8%

*Based on a 2000 Calorie diet


Eggplant Parmigiana Recipe