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  Tomato paste 1⁄4 Cup (4 tbs)
  Canned tomatoes 28 Ounce
  Salt 1 Pinch
  Eggplants/2 small eggplants 1 Large
  Hot water 1 Cup (16 tbs)
  Hot salad oil 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Soft bread crumbs 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Garlic/2 tablespoons finely chopped onion 1 Clove (5 gm)
  Mozzarella cheese 1⁄2 Pound

Blend tomato paste with canned tomatoes; add pinch salt, and simmer 5 minutes.
Meanwhile, wash, dry and slice eggplant crosswise into 1/2-inch slices; do not peel.
Place in a bowl, cover with hot water and let stand 5 minutes.
Drain slices, and pat dry with paper towel.
Fry in hot oil until tender and light brown, about 3 minutes each side.
Sprinkle with salt and pepper to taste.
Mix crumbs, Parmesan, parsley and garlic.
Add spoonful of hot oil from pan.
Arrange layer of eggplant slices in baking dish; cover with 1/2 crumb mixture, then with 1/2 the tomatoes.
Top with another eggplant layer, remaining crumbs and tomatoes.
On final eggplant layer, place mozzarella cheese.
Bake in moderate oven (350°F.) until cheese is bubbly and slightly colored.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 335 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.8%

Saturated Fat 7.3 g36.6%

Trans Fat 0.1 g

Cholesterol 39 mg13%

Sodium 795.8 mg33.2%

Total Carbohydrates 25 g8.4%

Dietary Fiber 6 g23.8%

Sugars 4.1 g

Protein 17 g34%

Vitamin A 32% Vitamin C 32.5%

Calcium 39% Iron 17.6%

*Based on a 2000 Calorie diet

Eggplant Italian Style Recipe