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Suggest a better descriptionSoak matzo in water for 10 min, drain well and break into pieces. Heat oil in a pan, and cook onion and garlic 2-3 min until transparent, stirring constantly. Add green pepper and cook 2-3 min more. Add tomatoes and parsley. Cook over low heat 20 min or until tomat oes are cooked. Season to taste. Season eggs with salt, then stir in matzo pieces. Pult half the mixture into a large greased ovenproof dish. Sprinkle with half the grated cheese, then cover with the remaining matzos. Sprinkle with remaining cheese and pour tomato sauce over. Bake uncovered in 325F oven for 25-30 min until hot and bubbly. NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986 Recipe by: Ann Kaye and Hatty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon"
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Serving Size: 1 Serving (673g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 127 | ||
Calories from Fat: 83 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.8mg | 0 % | |
Potassium 171.9mg | 5 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 8.7g | ||
Protein 1.3g | 2 % | |
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: 127
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