Try this Eggplant Parmigiana recipe, or contribute your own.
Suggest a better descriptionHeat oil in skillet until smoking. Remove from heat and add garlic. Add cereal and seasonings. Pour into bowl and add Parmesan cheese. Slice eggplant lengthwise. Dip each piece into beaten egg, then cereal mixture. Heat 2 Tablespoons oil in wok or skillet. Cook eggplant less than 30 seconds on each side. Drain. To make sauce, heat oils and saute onion and garlic until soft. Add spices and tomato sauce. Simmer 30 minutes. To assemble, layer eggplant, Mozzarella cheese, Parmesan cheese and sauce. Repeat. Sprinkle top with Parmesan cheese and bake at 350? for 30 minutes or until cheeses are melted. Yield: 6 servings. ANNE ARNOLD (MRS. SCOTT A., III) TUNICA, MS From
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 137 | ||
Calories from Fat: 81 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 37.1mg | 11 % | |
Sodium 50.4mg | 2 % | |
Potassium 483mg | 13 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 5.8g | ||
Protein 4.1g | 6 % | |
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: 137
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