You are here

Simple Eggplant Parmigiana

Western.Chefs's picture
Ingredients
  Eggplant 1 1⁄2 Pound
  Eggs 2 , beaten
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Oil 1⁄2 Cup (8 tbs)
  Mozzarella cheese 1⁄2 Pound, sliced thin
  Tomato sauce 2 Cup (32 tbs)
  Dried basil 1⁄2 Teaspoon
  Grated parmesan 1⁄2 Cup (8 tbs)
Directions

Wash but do not peel eggplant.
Slice thin.
Season eggs with salt, pepper and oregano.
Beat lightly.
Dip eggplant slices in egg.
Fry in hot oil 1/2 inch deep, until golden brown on both sides.
Drain on absorbent paper.
Arrange layers of eggplant, mozzarella, tomato sauce and basil in baking dish.
Sprinkle with grated cheese.
Bake in moderate (3500) oven until well heated through about half an hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

Rate It

Your rating: None
4.327275
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 414 Calories from Fat 288

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 9.8 g49.2%

Trans Fat 0 g

Cholesterol 109.5 mg36.5%

Sodium 755.4 mg31.5%

Total Carbohydrates 15 g5.1%

Dietary Fiber 5.4 g21.6%

Sugars 7.5 g

Protein 17 g33.5%

Vitamin A 18.1% Vitamin C 22.4%

Calcium 35.2% Iron 10.1%

*Based on a 2000 Calorie diet

0 Comments

Simple Eggplant Parmigiana Recipe