Eggplant Parmesan

Southern.Crockpot's picture

Dec. 23, 2011


Finely chopped onion 1 Cup (16 tbs)
Garlic 1 Clove (5 gm) , minced
Vegetable oil 2 Tablespoon
Canned whole tomatoes 16 Ounce (1 Can, Untrained And Chopped)
Canned tomato sauce 8 Ounce (1 Can)
Salt 1/2 Teaspoon
Dried whole basil 1/2 Teaspoon
Dried whole oregano 1/2 Teaspoon
Eggplant 1
Wheat germ 1 Cup (16 tbs)
Whole wheat breadcrumbs 2/3 Cup (10.67 tbs)
Eggs 2 , beaten
Vegetable oil 1/2 Cup (8 tbs)
Sliced mozzarella cheese 8 Ounce (1 Package)
Grated parmesan cheese 1/2 Cup (8 tbs)



1) Into a skillet, pour in some oil and allow to heat up

2) Add in the onions and the garlic and saute till soft

3) Add in the tomatoes, tomato sauce, 1/2 teaspoon of salt, basil and oregano

4) Cover with a lid and bring to a gentle boil

5) Lower the flame and simmer for about 20 minutes once in while stirring the mixture

6) Using a peeler, peel the egg plant

7) Using a knife, cut the eggplant into 1/2 inch slices

8) Into a bowl mix together the breadcrumbs, wheat germ and 1/2 teaspoon of salt

9) Dip the eggplant slices into the eggs and then onto the breadcrumb mixture

10) Dip into a wok of hot oil ad fry till golden brown

11) Drain the egg plant slices onto absorbent kitchen towel

12) Spoon half the mixture of the tomato sauce into a greased 13 x 9 2 inch baking dish and top with parmesan cheese

13) Bake for 10 minute at 400 F

14) Layer the eggplant slices over the sauce, topped with the cheese slices and remaining sauce


15) Serve warm

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 813Calories from Fat 514

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 1336 mg55.67%

Total Carbohydrates 45 g15%

Dietary Fiber 12 g48%

Sugars 7 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet