Try this Eggplant Parmesan recipe, or contribute your own.
Suggest a better descriptionPAN SIZE: STEAM TABLE PAN (12X20X2 1/2") TEMPERATURE: 375 F. OVEN 1. PREPARE 1/2 RECIPE OF SPAGETTI SAUCE, RECIPE NO. L03800 (STEPS 1 THROUGH 4). 2. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN. 3. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 4. 4. RECONSTITUTE MILK; COMBINE WITH EGGS. 5. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL. 6. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS. 7. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. 8. PLACE 1 LAYER OF EGGPLANT IN 6 STEAM TABLE PANS (12 BY 20 BY 2 1/2- INCHES). POUR EQUAL AMOUNT SAUCE EVENLY OVER EGGPLANT IN EACH PAN. ADD SECOND LAYER OF EGGPLANT. COVER WITH REMAINING SAUCE (EQUAL AMOUNT PER PAN). USE EQUAL AMOUNT OF PARMESAN CHEESE; SPRINKLE EVENLY OVER EACH PAN. USE EQUAL AMOUNT MOZZARELLA CHEESE OR PIZZA BLEND CHEESE. SPRINKLE CHEESE EVENLY OVER SAUCE IN EACH PAN. BAKE AT 375 F. 20 MINUTES OR UNTIL CHEESE IS MELTED. : **ALL NOTES ARE PER 100 PORTIONS. Recipe Number: Q02801 SERVING SIZE: 2 TO 3 SLI From the
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 91 | ||
Calories from Fat: 26 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 101.7mg | 4 % | |
Potassium 128.6mg | 3 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9.6g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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