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Melanzane Alla Parmigiana Recipe
|Eggs||4 , beaten|
|Olive oil||4 Ounce|
|Tomato sauce||2 Cup (32 tbs)|
|Grated mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||4 Ounce|
|Bechamel sauce||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2956 Calories from Fat 1853
% Daily Value*
Total Fat 210 g322.9%
Saturated Fat 61.8 g309.2%
Trans Fat 0 g
Cholesterol 1053.4 mg351.1%
Sodium 4548.9 mg189.5%
Total Carbohydrates 155 g51.6%
Dietary Fiber 33.2 g132.6%
Sugars 56.9 g
Protein 122 g244.5%
Vitamin A 110.4% Vitamin C 134.2%
Calcium 238.3% Iron 82.1%
*Based on a 2000 Calorie diet
Dip slices in beaten egg until well coated.
Heat oil in a large frying pan and cook eggplant for 1 minute on each side, adding more oil if necessary.
Pour a little tomato sauce in the bottom of a casserole dish, and cover with a layer of eggplant slices.
Mix half the mozzarella cheese with the rest of the tomato sauce, parmesan cheese, and bechamel sauce.
Pour a little of this mixture over eggplant slices, and continue to layer, ending with sauce.
Cover with remaining mozzarella cheese, and bake in a preheated 350Â°F./180Â°C oven for 40 minutes.
Turn off heat and let sit in oven 5 minutes more.
Remove and serve.