You are here

Eggplant Parmigiana

Chef.Graeme.Wood's picture
Ingredients
  Eggplant 1 Large
  Milk 1⁄2 Cup (8 tbs)
  Wheat germ 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Cheese 3 Cup (48 tbs), grated
  Cottage cheese 2 Cup (32 tbs)
  Sauce 2 1⁄2 Cup (40 tbs) (lasagna)
Directions

GETTING READY
1) Properly wash the eggplant and slice them into 1/4 in rounds.

MAKING
2) In a mixing bowl, mix the wheat germ with spices.
3) Firstly, dip the eggplant slices in milk and then in wheat germ mixture.
4) In a skillet, fry the coated eggplant until light brown in 1/4 in of oil.
5) On a paper towel, set the cooked eggplant.
6) In a separate bowl, combine the cottage cheese with 2 cups of grated cheese.
7) In shallow baking dish, spread 1/2 cup of lesagna sauce.
8) With a layer of browned eggplant, cover the sauce.
9) Over the eggplant, spread one layer of cheese mixture, 1/2 inch thick and repeat the process until all the ingredients are completely used.
10) Top it with the remainig 1 cup cheese.
11) In the oven, bake it at 350 degree for 45 minutes.

SERVING
12) Serve hot.
Here's an old favorite Italian-style meal you'll enjoy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

Rate It

Your rating: None
4.215625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 793 Calories from Fat 428

% Daily Value*

Total Fat 49 g75%

Saturated Fat 25.8 g128.9%

Trans Fat 0 g

Cholesterol 128.3 mg42.8%

Sodium 2072.6 mg86.4%

Total Carbohydrates 43 g14.2%

Dietary Fiber 12.3 g49.2%

Sugars 15.4 g

Protein 51 g101.4%

Vitamin A 47.2% Vitamin C 25.3%

Calcium 96.5% Iron 28.1%

*Based on a 2000 Calorie diet

0 Comments

Eggplant Parmigiana Recipe