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Eggplant Parmigiana

New.Wife's picture
Ingredients
  Olive oil 1 Cup (16 tbs)
  Eggplants/Two small eggplants 1 Large, cut into 1/2-inch slices (Peeled)
  Tomato sauce 1 1⁄4 Cup (20 tbs)
  Grated parmesan cheese 6 Tablespoon
  Mozzarella cheese 1⁄2 Pound, thinly sliced
Directions

Preheat oven to 4°F.
In a large, heavy skillet, heat oil.
Fry eggplant in hot oil until lightly browned; drain.
In a flat casserole, arrange 1 layer of the fried eggplant.
Cover with Tomato Sauce.
Sprinkle with Parmesan cheese; top with a layer of mozzarella.
Repeat procedure until all the eggplant is used, ending with a layer of mozzarella.
Bake for 15 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant

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4.09524
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3214 Calories from Fat 2594

% Daily Value*

Total Fat 294 g452.2%

Saturated Fat 75.5 g377.3%

Trans Fat 0 g

Cholesterol 258.4 mg86.1%

Sodium 2845.1 mg118.5%

Total Carbohydrates 61 g20.4%

Dietary Fiber 20.1 g80.3%

Sugars 29.6 g

Protein 93 g186.8%

Vitamin A 73% Vitamin C 82.3%

Calcium 222.9% Iron 35.7%

*Based on a 2000 Calorie diet

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Eggplant Parmigiana Recipe