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American's Test Kitchen Eggplant Parm (Adjusted) Recipe

Looking for an easy American's Test Kitchen Eggplant Parm (adjusted) recipe? Learn how to make American's Test Kitchen Eggplant Parm (adjusted) using healthy ingredients.


Submitted by whirringblender

Makes 8 servings



Adapted from American's Test Kitchen Family Style Cookbook. Same as this recipe, but I adjusted some measurements: http://caloriecount.about.com/americas-test-kitchen-eggplant-parm-recipe-r598719

Recipe Ingredients for American's Test Kitchen Eggplant Parm (adjusted)

2 lb eggplants (about 2 whole globe eggplants), sliced into 1/4 inch thick rounds
1 cup all purpose flour
1 Pepper
4 large eggs
1 1/2 cups breadcrumbs (plain)
2 oz parmesan cheese, grated (1 cup)
6 tbsp vegetable oil
4 cups tomato sauce, pureed smooth
8 oz part-skim mozzarella, shredded (2 cups)
10 leaves fresh basil, torn (optional)

Recipe Directions for American's Test Kitchen Eggplant Parm (adjusted)

http://caloriecount.about.com/americas-test-kitchen-eggplant-parm-recipe-r598719
Categories

Dairy, Eggs, Tomatoes, Vegetables, Main Dish, Italian, Bake, Fry, Vegetarian

Nutrition Facts
Serving Size 343.1g
Amount Per Serving
Calories
422
Calories from Fat
188
% Daily Value*
Total Fat
20.9g
32%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
130mg
43%
Sodium
1112mg
46%
Potassium
791mg
23%
Total Carbohydrates
40.9g
14%
Dietary Fiber
7.0g
28%
Sugars
9.7g
Protein
19.9g
Vitamin A 16% Vitamin C 19%
Calcium 38% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
    Bad points
  • High in cholesterol
  • High in sodium
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