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Eggplant Parmigiana With Potatoes Recipe
|Sliced onions||1 Cup (16 tbs)|
|Plum tomatoes||8 Ounce|
|Garlic||2 Clove (10 gm), minced|
|Dried basil||To Taste|
|Dried oregano||To Taste|
|Celery salt||To Taste|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||1⁄2 Pound, sliced|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3182 Calories from Fat 2116
% Daily Value*
Total Fat 240 g368.9%
Saturated Fat 63.9 g319.5%
Trans Fat 0 g
Cholesterol 234.1 mg
Sodium 3283.7 mg136.8%
Total Carbohydrates 182 g60.6%
Dietary Fiber 34.9 g139.8%
Sugars 24.6 g
Protein 97 g193.5%
Vitamin A 71.5% Vitamin C 271.6%
Calcium 206.8% Iron 63.2%
*Based on a 2000 Calorie diet
In a skillet, heat the oil and saute the eggplant until brown on both sides.
Set aside on paper towel to drain.
Peel and slice the potatoes in quarter-inch thick rounds.
Fry on both sides in the same skillet in hot oil until lightly browned.
Set aside to drain on paper towel.
To prepare the sauce, saute the onions in the oil.
Add the tomatoes and garlic.
Cook, stirring, for ten minutes.
Add the spices, mixing well.
To assemble the Eggplant Parmigiana, oil a 9x13-inch baking pan.
Cover the bottom with a layer of half the eggplant, one-third of the cheeses, half the potatoes, another one-third of the cheeses and half the sauce.
Repeat the layers, sprinkling with salt and pep- per in between, ending with layers of cheese and sauce.
Sprinkle the top with the bread crumbs.
Dribble with the olive oil.
Bake at 350 degrees about fifteen to twenty-five minutes.