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Yummy Eggplant Parmigiana Recipe
|Eggplants||3 Pound (2 Whole, 1 1/2 Pound Each)|
|Coarse kosher salt||2 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||2 1⁄2 Cup (40 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Marinara sauce||3 1⁄2 Cup (56 tbs) (Homemade / Jarred)|
|Besciamella sauce||2 Cup (32 tbs)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4446 Calories from Fat 2636
% Daily Value*
Total Fat 299 g459.7%
Saturated Fat 80 g400.1%
Trans Fat 0 g
Cholesterol 906.9 mg
Sodium 9960.3 mg415%
Total Carbohydrates 305 g101.6%
Dietary Fiber 61.5 g246.2%
Sugars 81.7 g
Protein 148 g296.4%
Vitamin A 78.1% Vitamin C 56.3%
Calcium 288.5% Iron 102.4%
*Based on a 2000 Calorie diet
2. Spread flour on a flat plate or sheet of wax paper. In a wide shallow bowl, beat eggs and water until well blended. On another plate or piece of wax paper, combine bread crumbs with salt and pepper. Dredge eggplant slices in flour. Dip in beaten egg, then dredge in seasoned bread crumbs; pat gently to help crumbs adhere.
3. In a large frying pan, heat 1/2 cup olive oil over medium heat. Add 3 to 4 slices of eggplant at a time, being careful not to crowd pan, and cook 3 to 4 minutes, or until golden brown on both sides. Remove eggplant to drain on paper towels while cooking remaining pieces, adding remaining 1/4 cup olive oil to pan if needed.
4. Spread 1/2 cup marinara sauce over bottom of 13 x 9-inch baking dish. Place a single layer of eggplant on sauce. Spread 1/2 cup besciamella sauce over eggplant; top with 1 cup marinara sauce, 1/4 cup of the mozzarella, and 2 tablespoons Parmesan cheese. Make 3 more layers, ending with the Parmesan cheese.
5. Bake 30 minutes, or until bubbly and brown on top. Let stand 5 minutes before serving.