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Easy Eggplant Parmigiana

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Ingredients
  Eggplant 2 Pound (Use 1 Large)
  Olive oil 3⁄4 Cup (12 tbs)
  Canned tomato sauce 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Mozzarella cheese 1⁄4 Pound, sliced thin
Directions

Peel eggplant and cut into 1/4-inch slices.
Fry on both sides in oil in skillet until brown.
Drain well on absorbent paper.
Put layer of eggplant slices in shallow baking dish; cover with some tomato sauce, a little of the Parmesan cheese, and a few slices of Mozzarella.
Repeat layers until all ingredients are used, ending with Mozzarella.
Bake, uncovered, in preheated hot oven (400°F.) for 15 minutes, or until mixture is thoroughly heated.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 369 Calories from Fat 292

% Daily Value*

Total Fat 33 g50.9%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 19.5 mg6.5%

Sodium 522.5 mg21.8%

Total Carbohydrates 13 g4.3%

Dietary Fiber 6.1 g24.2%

Sugars 6.4 g

Protein 9 g17%

Vitamin A 9.1% Vitamin C 12.7%

Calcium 17.5% Iron 7%

*Based on a 2000 Calorie diet

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Easy Eggplant Parmigiana Recipe