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Eggplant Parmigiana

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Eggplant Parmigiana is an irresistible mouth-watering recipe. An easy to prepare baked recipe, Eggplant Parmigiana is a dish that you would surely love to try.
  Eggplant 1 Medium, sliced thick
  Flour 1 Cup (16 tbs)
  Egg 1 , beaten with some milk
  Milk 1 Teaspoon, for beating the egg
  Dried bread crumbs/Wheat germ / cracker meal 2 Cup (32 tbs), dried
  Olive oil 1 Teaspoon
  Swiss cheese/Mozzarella cheese 1⁄2 Pound, sliced
  Tomato paste 6 Ounce
  Wine To Taste (As Needed, White Or Red)
  Oregano 1 Pinch
  Garlic 1 Clove (5 gm)
  Freshly grated parmesan cheese 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

Wash the eggplant and, without peeling it, slice it about 3/4" thick.
Dip these slices first in flour, then into egg, then into the bread crumbs so they are well coated.
Saute' them in a little olive oil, a few at a time, until they are browned on both sides.
Tend them carefully and add oil if needed.
When they are crisp and brown, arrange them in a baking dish and put a slice or two of Swiss or mozzarella cheese on each one.
Make a thick tomato sauce by diluting the tomato paste with wine.
Mix the tomato sauce with the oregano, salt, pepper and crushed garlic clove; spread 2 to 3 tbs.on each slice.
Finally, sprinkle the grated Parmesan cheese on top of it all.
Bake at 400 degrees for about 15 minutes and serve steaming hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2603 Calories from Fat 1028

% Daily Value*

Total Fat 117 g180%

Saturated Fat 65.9 g329.7%

Trans Fat 0 g

Cholesterol 530.4 mg176.8%

Sodium 3720.8 mg155%

Total Carbohydrates 240 g79.9%

Dietary Fiber 27.2 g108.7%

Sugars 40.4 g

Protein 153 g306.1%

Vitamin A 108.3% Vitamin C 78.1%

Calcium 352.4% Iron 108%

*Based on a 2000 Calorie diet

Eggplant Parmigiana Recipe