Eggplant Parmesan (Not yet rated)
Submitted by mook89
This version of eggplant parmesan is made without frying. Serve with pasta of choice.
Cal: 346 Fat: 13g Carbs: 38g Protein: 22g Fiber: 7g
More Nutrition...
More Nutrition...
Original recipe serves 10
Directions
Sweat the eggplant slices by sprinkling with sea salt and letting them sit in a collander for 30 minutes. Rinse and pat dry with a paper towel.
Preheat oven to 450F (230C).
Dip eggplant in beaten egg, and then in breadcrumbs to coat.
Arrange slices on a baking sheet greased with olive oil. Bake for 5 to 7 minutes. Turn over and bake an additional 5 to 7 minutes or until desired crispiness is reached.
Preheat oven to 350F (175C)
Spread tomato sauce on the botttom of a 9x13 inch baking pan. Add a layer of eggplant slices, followed by a sprinkling of mozzarella and parmesan cheeses. Repeat layering with remaining eggplant, sauce and cheeses, ending with a layer of cheese.
Sprinkle basil onto the top, and bake at 350F (175C) for about 35 minutes or until golden.
Preheat oven to 450F (230C).
Dip eggplant in beaten egg, and then in breadcrumbs to coat.
Arrange slices on a baking sheet greased with olive oil. Bake for 5 to 7 minutes. Turn over and bake an additional 5 to 7 minutes or until desired crispiness is reached.
Preheat oven to 350F (175C)
Spread tomato sauce on the botttom of a 9x13 inch baking pan. Add a layer of eggplant slices, followed by a sprinkling of mozzarella and parmesan cheeses. Repeat layering with remaining eggplant, sauce and cheeses, ending with a layer of cheese.
Sprinkle basil onto the top, and bake at 350F (175C) for about 35 minutes or until golden.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
17.3
--
12.6
29.5
19.3
22.1
43.9
28.6
Calories: 345.8
Total Sugars: 10.2g
Carb.: 37.9g
Fiber: 7.4g
Total Fats: 12.5g
Cholesterol: 66.4mg
Protein: 21.9g
Sodium: 685.6mg
*Data provided by USDA
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