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Eggplant Parm B Recipe

Looking for an easy Eggplant Parm B recipe? Learn how to make Eggplant Parm B using healthy ingredients.


Submitted by sfumato

Makes 6 servings



add mozarella to the parm (recipe anylizer couldn't find it)

Recipe Ingredients for Eggplant Parm B

1 large eggplant
1/2 cup bread crumbs
1/4 cup parsley, chopped
2 large eggs
1/2 cup flour
1 dash of salt
1 dash of pepper
1/2 cup vegetable oil
1 cup parmesan cheese

Recipe Directions for Eggplant Parm B

  1. Arrange the dips as follows:

  2. ---[bowl #1] flour, seasoned with a little salt and pepper

  3. ---[bowl #2] beaten eggs

  4. ---[bowl #3] bread crumbs, seasoned with parsley and a little parm cheese.

  5. Preheat the oven to 350 degrees and heat oil over medium heat in a flat bottomed skillet. Take notice that it doesn't smoke.

  6. With a vegetable peeler, peel thin stripes from the eggplant leaving some of the skin. Slice eggplant in 3/8 inch slices (1/4 is too little, 1/2 is too much).

  7. Dip each slice of eggplant in the flour, then egg, then bread crumbs. Tap away excess with each dip. (note: use a fork or tongs to keep your fingers and the ingredients from getting mucked up.)

  8. Now carefully lay each dipped slice in the skillet until you can fit no more. Let them sizzle away until the bottom edges start to appear brown. Turn them over to brown the other side. The color should be that of honey.

  9. Remove the browned slices from the skillet with tongs, holding them up over the pan to let the oil drip off. Set them on a deep bed of paper towels and blot away the excess oil.

  10. Keep the rotation going until you run out of slices. As you remove one from the pan, add another. Don't let the oil get too hot. If too many crumbs begin to burn in the bottom of the skillet, pause and strain it, then resume.

  11. After all the pieces are browned, take a medium casserole dish and ladle some good tomato sauce on the bottom. Line the dish with a single layer of slices fitted side to side. Lade more sauce on the tops, and sprinkle with cheeses. Make another layer of eggplant, then sauce and cheese. Repeat until you run out of slices. (I find it is best to overlap each row to cover any holes or voids where the slices touch)

  12. Finally, layer the top with the remaining chese and bake for 30 minutes or until bubbling and lightly browned.

  13. Serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 149.9g
Amount Per Serving
Calories
349
Calories from Fat
229
% Daily Value*
Total Fat
25.4g
39%
Saturated Fat
7.1g
35%
Trans Fat
0.0g
Cholesterol
85mg
28%
Sodium
374mg
16%
Potassium
262mg
7%
Total Carbohydrates
19.8g
7%
Dietary Fiber
3.4g
14%
Sugars
2.7g
Protein
11.6g
Vitamin A 8% Vitamin C 8%
Calcium 22% Iron 9%
* 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-
  Good points
  • Low in sugar
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