Baked Eggplant with Parmesan Recipe Video
Ingredients
| Eggplant | 1 | |
| Egg | 1 , beaten | |
| Italian bread crumbs | 1 Cup (16 tbs) | |
| Olive oil | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm) | |
| Crushed tomatoes | 2 1⁄2 Cup (40 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Sliced mozzarella cheese | 1⁄4 Cup (4 tbs) | |
| Parmesan cheese | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 198 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 63 mg21%
Sodium 682 mg28.4%
Total Carbohydrates 26 g8.8%
Dietary Fiber 6.5 g25.8%
Sugars 3.2 g
Protein 11 g21.6%
Vitamin A 25.4% Vitamin C 28.2%
Calcium 20% Iron 17%
*Based on a 2000 Calorie diet
Directions
Cut a medium size eggplant into 1/2 inch thin slices.
Then one by one, dip the eggplant slices in beaten egg followed by putting it in a bowl of bread crumbs.
Cook in a pan containing 4 tbsp of oil over medium heat got about 2 minutes per side.
Take them out and lay on a baking tray.
Take a tbsp of oil in a pan and saute 1 clove of minced garlic.
Then, add 2 cups of crushed tomatoes in a pan and dash of salt and pepper and heat well.
Then, pour the tomato over the eggplant and lay mozzarella cheese and pour grated parmesan cheese over it.
Then bake it in teh oven for 30 minutes.
When it comes out cool it for 10 minutes.
Serve along with steamed vegetables and garlic bread.
Editors Review
If you have tried the chicken or the veal parmesan, then this dish is something you wouldn't want to miss! Try this version of a saucy eggplant and parmesan by Mark in this video!Chef
