Tasty variation on Chicken Parmesan using browned eggplant, which breaded, brings out an extremely rich flavor that balances well with tomatoes and cheese
Peel eggplant, cut crosswise into about 3/8 inch thick slices. Salt slices in colander and leave to sweat for 30 minutes. Pat slices dry. Prepare one bowl with 3 eggs beaten and 2 tbls of water and another bowl with breadcrumbs. Take eggplant slices, dunk into egg mixture, roll in breadcrumbs, then cook in large saute pan douced with good amount of olive oil on medium heat. Cook all slices until golden brown on each side, flipping when necessary. In casserole, layer eggplant, then add cheeses and oregano to satisfaction, then add one can tomato sauce. Repeat process w/ another layer (remainder of) eggplant etc. Top with a bit of mozzarella and parmesan. Cook for 30 minutes in a 350 degree oven.
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 151 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 103.5mg||32 %|
|Sodium 1051.2mg||36 %|
|Potassium 395.5mg||10 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 36.1g|
|Protein 22.4g||32 %|
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Calories per serving: 403
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