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Eggplant Parmigiano Recipe
|Tomato sauce||1 Cup (16 tbs)|
|Sweet basil||1 Tablespoon (Dry Or Fresh)|
|Oil||1 Tablespoon (Adjust as required)|
Serving size: Complete recipe
Calories 405 Calories from Fat 149
% Daily Value*
Total Fat 17 g26%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 41 mg1.7%
Total Carbohydrates 62 g20.5%
Dietary Fiber 27.6 g110.5%
Sugars 29 g
Protein 11 g21.3%
Vitamin A 45.1% Vitamin C 82.6%
Calcium 12.3% Iron 22.2%
*Based on a 2000 Calorie diet
Remove stem and slice about 3/8 inch thick, lengthwise.
Drop into salted boiling water for about 5 minutes.
Drain well and fry on both sides in oil.
Arrange in layers in baking dish as follows: sauce, eggplant, cheese, basil until all are used up.
Top with sauce and cheese.
Cover and bake for 15 minutes in 350Â°F.
oven or until sauce begins to boil.
Can be served hot or cold.
Delicious on spaghetti, adding more sauce for serving.