Eggplant Parmigiana


Posted by Vegipes

Eggplant Parmigiana
Serves 8
Mozzarella, Parmesan, Tomatoes, and basil.
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Prep Time
1 hr 30 min
Prep Time
1 hr 30 min
468 calories
28 g
80 g
33 g
18 g
9 g
288 g
1050 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
288g
Servings
8
Amount Per Serving
Calories 468
Calories from Fat 290
% Daily Value *
Total Fat 33g
51%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 80mg
27%
Sodium 1050mg
44%
Total Carbohydrates 28g
9%
Dietary Fiber 7g
28%
Sugars 7g
Protein 18g
Vitamin A
13%
Vitamin C
16%
Calcium
38%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 sm Eggplants; unpeeled, cut into 1/4-in rounds
  2. 2 Eggs; lightly beaten
  3. 1 1/2 c Bread crumbs
  4. 1/2 ts Salt
  5. 1/8 ts Pepper
  6. 1 Garlic cloves, peeled and halved
  7. 3/4 c Olive oil
  8. 20 oz Tomatoes, canned
  9. 1/3 c Tomato paste
  10. 2 tb Minced basil
  11. 1 ts Salt
  12. 1/8 ts Pepper
  13. 1 c Grated Parmesan cheese
  14. 1/2 lb Mozzarella cheese, thinly sliced
Instructions
  1. Dip Eggplant Slices In Eggs, then in bread crumbs seasoned
  2. with salt and pepper. Refrigerate 20 minutes.
  3. In a large saucepan, saute garlic in 2 tablespoons oil for
  4. 1-2 minutes. Remove garlic and add tomatoes, tomato paste,
  5. basil, salt and pepper. Cover and simmer 30 minutes.
  6. Preheat oven to 350F.
  7. Brown eggplant in 1/4-inch oil in a large skillet. Drain
  8. on paper towels. Put a thin layer of tomato sauce into a
  9. baking dish and layer eggplant, sauce, Parmesan and
  10. mozzarella, alternately. End with mozzarella on top. Bake,
  11. uncovered, for 30 minutes.
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calories
468
fat
33g
protein
18g
carbs
28g
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