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Eggplant Parmesan Recipe
|Plain dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Eggplant||1 Medium, peeled and sliced crosswise 1/2 inch thick|
|Olive oil||1 Tablespoon|
|Herbed tomato sauce/1 can (8 ounces) low-sodium tomato sauce||1 Cup (16 tbs)|
|Shredded part skim mozzarella cheese||6 Ounce (1 1/2 Cup)|
Serving size: Complete recipe
Calories 1207 Calories from Fat 609
% Daily Value*
Total Fat 69 g106%
Saturated Fat 32 g160.2%
Trans Fat 0 g
Cholesterol 375.2 mg
Sodium 3004.2 mg125.2%
Total Carbohydrates 70 g23.2%
Dietary Fiber 17 g68%
Sugars 20.6 g
Protein 82 g164.8%
Vitamin A 58.5% Vitamin C 32.8%
Calcium 216.6% Iron 33.2%
*Based on a 2000 Calorie diet
Lightly grease a 9" x 11" x 2" baking dish.
In a shallow bowl or pie pan, combine the bread crumbs and Parmesan cheese.
In another shallow bowl, beat together the egg and water.
Dip the eggplant slices in the egg mixture, then into the crumb mixture.
Place the slices in a single layer in the prepared baking dish.
Drizzle the oil over the top.
2 Bake for 30 minutes or until golden and tender.
Pour the tomato sauce over the eggplant, then sprinkle with the mozzarella cheese.
Bake another 7 to 10 minutes or until the cheese has melted.