Try this Eggplant Parmesan recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4 - inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest, about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra virgin olive oil until just smoking. Mix bread crumbs, basil, and pecorino together. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet, lay out the eggplant pieces. Top each piece with spaghetti sauce, mozzarella, and a sprinkle of parmigiano-reggiano.
Place the pan in the oven and bake until tops are golden brown and bubbly, about 5 minutes.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 202 | ||
Calories from Fat: 54 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 8.3mg | 3 % | |
Sodium 454.5mg | 16 % | |
Potassium 628.8mg | 17 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 22g | ||
Protein 8.3g | 12 % | |
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: 202
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