Eggplant Parmigiana Recipe

Eggplant Parmigiana picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Interest Group

Ingredients

 Eggplant1 Large
 Tomatoes6 Large, cored and peeled
 Whole milk mozzarella1 Pound, thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 1667 Calories from Fat 917

% Daily Value*

Total Fat 104 g160.7%

Saturated Fat 60.1 g300.6%

Trans Fat 0 g

Cholesterol 358.3 mg

Sodium 2908.3 mg121.2%

Total Carbohydrates 79 g26.4%

Dietary Fiber 28.7 g114.7%

Sugars 44.2 g

Protein 115 g229.6%

Vitamin A 245.7% Vitamin C 247.9%

Calcium 244.1% Iron 33.6%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 400 degrees.
2. Peel the eggplant and slice crosswise into paper-thin slices. Blend or process the tomatoes in the container of an electric blender or food processor until smooth.
3. Butter a large casserole or baking dish and make alternate layers of eggplant, mozzarella, and tomato puree, making the top layer cheese. Bake for 45 minutes.
Image Courtesy : http://en.wikipedia.org/wiki/File:Melanzane_alla_Parmigiana.jpg
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