Try this Eggplant Parmigiana recipe, or contribute your own.
Suggest a better descriptionCut eggplant into 1/4" thick slices. Dip in egg batter and then Italian bread crumbs. Brown in frying pan. Set aside. Saute a few minutes alone... firm tofu, diced into small squares and onion, diced .....before adding: Fresh (preferably): garlic bay leaves, sliced mushrooms, celery. Saute. Add: 16 oz tomato sauce, 16 oz whole tomatoes -mashed with juice, tomato past, Basil, (to taste), Oregano (to taste) Simmer 15 minutes or so. Layer a 9x13 baking pan with fried eggplant, sauce, ricotta cheese, mozzarella cheese until all ingredients are used. Top with mozzarella sprinkled with grated parmesan. Bake at 400 about 1 hour, or until the cheese is melted and browning. Enjoy! Posted to recipelu-digest by Sandy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1438g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 813 | ||
Calories from Fat: 271 (33%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 30.1g | 40 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 572.6mg | 176 % | |
Sodium 6722.1mg | 232 % | |
Potassium 5576.8mg | 147 % | |
Total Carbohydrate 99g | 29 % | |
Dietary Fiber 25g | 100 % | |
Sugars, other 74g | ||
Protein 55.6g | 79 % | |
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: 813
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.