Egg Plant Parmesan Recipe

Looking for an easy Egg Plant Parmesan recipe? Learn how to make Egg Plant Parmesan using healthy ingredients.


Submitted by chflynt

Makes 4 servings



Egg plant, fried in a parmesan and bread crumb crust

Recipe Ingredients for Egg Plant Parmesan

1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
2 cup Sauce, Pasta, Spaghetti/marinara, Ready-to-serve
1 cup Bread Crumbs, Dry, Grated, Plain
1 cup Parmesan, Grated Cheese
3 tbsp Olive Oil
36 slices Mozzarella, Whole Milk Cheese

Recipe Directions for Egg Plant Parmesan

  1. Slice eggplant and sweat on paper towels for at least 30 minutes

  2. Mix bread crumbs and parm in large bowl

  3. Whisk egg in smaller bowl with a little water

  4. Dip eggplant in egg, then in bread crumb mixture

  5. Reserve bread crumb mixture

  6. Heat olive oil in pan over med high heat

  7. Fry eggplant slices in hot oil, no more than 3 at a time

  8. Drain fried eggplant on paper towels

  9. Put a thin layer of sauce in bottom of casserole dish

  10. Place slices of eggplant in a single layer in pan

  11. Spoon sauce on top of first layer, then add another layer off eggplant

  12. Top with sauce, leftover bread crumb mixture and slices of mozzarella

  13. Cook in 350 degree oven until cheese is melted and bubbly

Categories

Vegetables, Main Dish, Italian

Nutrition Facts
Serving Size 556.6g
Amount Per Serving
Calories
1205
Calories from Fat
714
% Daily Value*
Total Fat
79.3g
122%
Saturated Fat
40.5g
202%
Trans Fat
0.0g
Cholesterol
226mg
75%
Sodium
2694mg
112%
Potassium
936mg
27%
Total Carbohydrates
49.8g
17%
Dietary Fiber
8.4g
34%
Sugars
18.3g
Protein
73.1g
Vitamin A 49% Vitamin C 8%
Calcium 165% Iron 22%
* 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
C+
  Good points
  • High in calcium
  •   Bad points
  • High in saturated fat
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