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Eggplant Parmigiana Recipe
|Olive oil||1 Cup (16 tbs)|
|Eggplants/Two small eggplants||1 Large, cut into 1/2-inch slices (Peeled)|
|Tomato sauce||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||6 Tablespoon|
|Mozzarella cheese||1⁄2 Pound, thinly sliced|
Serving size: Complete recipe
Calories 3214 Calories from Fat 2594
% Daily Value*
Total Fat 294 g452.2%
Saturated Fat 75.5 g377.3%
Trans Fat 0 g
Cholesterol 258.4 mg86.1%
Sodium 2845.1 mg118.5%
Total Carbohydrates 61 g20.4%
Dietary Fiber 20.1 g80.3%
Sugars 29.6 g
Protein 93 g186.8%
Vitamin A 73% Vitamin C 82.3%
Calcium 222.9% Iron 35.7%
*Based on a 2000 Calorie diet
In a large, heavy skillet, heat oil.
Fry eggplant in hot oil until lightly browned; drain.
In a flat casserole, arrange 1 layer of the fried eggplant.
Cover with Tomato Sauce.
Sprinkle with Parmesan cheese; top with a layer of mozzarella.
Repeat procedure until all the eggplant is used, ending with a layer of mozzarella.
Bake for 15 minutes.