- Recipes Home
- Interest Groups
Party Eggplant Parmesan Recipe
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Seasoned salt||1 Teaspoon|
|Seasoned pepper||1⁄2 Teaspoon|
|Ground beef||1 Pound|
|Ground veal||1⁄2 Pound|
|Cooking oil||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned tomato sauce with mushrooms||16 Ounce (Two 8 Ounce Cans)|
|Water||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4835 Calories from Fat 3730
% Daily Value*
Total Fat 419 g644%
Saturated Fat 98.9 g494.5%
Trans Fat 0 g
Cholesterol 568.4 mg
Sodium 3686 mg153.6%
Total Carbohydrates 114 g38.1%
Dietary Fiber 21.8 g87.2%
Sugars 22 g
Protein 163 g327%
Vitamin A 102.1% Vitamin C 52%
Calcium 99.4% Iron 58.7%
*Based on a 2000 Calorie diet
Add beef and veal; mix well.
Shape into 8 patties.
Brown on both sides in a small amount of cooking oil.
Remove from skillet.
Peel eggplant; cut into eight thick slices.
Brush lightly with oil; coat with flour.
Brown eggplant slices in same skillet.
Arrange slices in a 13 x 9 x 2 inch baking pan; top each slice with a meat patty.
Combine tomato sauce, water, and oregano; pour over all.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 20 to 25 minutes.