Creamy, Cheesy Eggplant Parmesan

Bettyskitchen's picture

Dec. 06, 2010

Ingredients

Eggplant 1 Large
Salt To Taste
Eggs 2 , well beaten
Cracker crumbs 1 1/2 Cup (24 tbs) (Ritz Or Any)
Peanut oil 1 Cup (16 tbs) (Hot, About 1.5 Tablespoons Per Skillet Of Breaded Eggplant Slices)
Italian sauce/Spaghetti sauce / homemade marinara sauce 24 Ounce (Prego Brand
Shredded mozzarella cheese 2 Cup (32 tbs)
Shredded parmesan cheese 1/2 Cup (8 tbs)

Directions

Peel a large eggplant and cut into ¼ to 3/8-inch slices. Sprinkle each slice with salt, and place in a bowl. Let stand 30 minutes; rinse and pat dry. Dip in eggs and coat with Ritz cracker crumbs. Fry in hot peanut oil until golden brown on both sides. Drain on paper towels. (You may need to fry the slices in shifts, adding additional peanut oil.) Place half of the browned eggplant slices into a 12-inch by 8-inch by 2-inch (or similarly sized) baking dish. Spread with half of the Italian sauce. Top with half of the shredded mozzarella and Parmesan cheeses. Repeat layers. Bake at 350 for 20 to 25 minutes, or until mixture is thoroughly heated. It will be bubbly, the cheese will have melted and the eggplant will have softened. Serve immediately with hot baked bread! This is a great vegetarian dish; just use Italian sauce made with vegetables only. It is a delicious departure from pasta with Italian sauce. Enjoy!!!

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 675Calories from Fat 467

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 910 mg37.92%

Total Carbohydrates 34 g11.3%

Dietary Fiber 5 g20%

Sugars 11 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet