Try this Eggplants Reggiano recipe, or contribute your own.
Suggest a better descriptionPeel the eggplants and cut into lengthwise slices. Set the slices in a pasta collander and sprinkle with salt. Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very hot oil. Line the bottom of a buttered bake and serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil leaves. Dot the top most layer with remaining butter. Place in a preheated oven at 400 degress for 15 minutes. Allow to settle before serving. Serves 4 Posted to recipelu-digest by molony
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Serving Size: 1 Serving (2371g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1276 | ||
Calories from Fat: 258 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 61mg | 19 % | |
Sodium 365.3mg | 13 % | |
Potassium 5208.9mg | 137 % | |
Total Carbohydrate 239.4g | 70 % | |
Dietary Fiber 78.6g | 314 % | |
Sugars, other 160.8g | ||
Protein 37.9g | 54 % | |
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: 1276
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